Chemical Constituents of the Volatile Derived from the Black Garlic Processing
Hamasuke Hamano, Chihiro Sutoh, Yoshiyuki Osanai & Jin-ichi Sasaki · Journal of Advances in Biology & Biotechnology · 2019
Pungent gas released from the black garlic production was analyzed by Gas Chromatography to clarify compounds included. Three major constituents as ammonia, sulfide-group and aldehyde-group were identified as stimulating agents. Vegetables (plants) released-gas from garlic, onion...
Open access
Research Article
10.9734/jabb/2019/v22i430121