Open AccessQuality Characteristics and Biological Activity of Fermented Black Garlic with Probiotics
Author(s) -
HyunMin Tak,
Gyeong-Min Kim,
Jong-Su Kim,
Cho-Rong Hwang,
MinJung Kang,
Jung Hye Shin
Publication year - 2014
Publication title -
journal of life science
Language(s) - English
Resource type - Journals
eISSN - 2287-3406
pISSN - 1225-9918
DOI - 10.5352/jls.2014.24.5.549
Subject(s) - fermentation , lactobacillus paracasei , lactobacillus rhamnosus , food science , lactobacillus plantarum , lactobacillus casei , chemistry , nitric oxide , inoculation , probiotic , microbiology and biotechnology , reactive nitrogen species , antioxidant , biochemistry , biology , lactobacillus , bacteria , lactic acid , horticulture , organic chemistry , genetics
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