HIGHLIGHTS
- who: Peeraporn Pakakaew from the DivisionMai University Thailand have published the paper: The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic, in the Journal: Scientific Reports Scientific Reports of 21/Dec/2021
- what: The results from this experiment show that temperature had a significant effect on the colour values, while relative humidity did not affect the colour values. This research showed the effect of the combined pre-treatment process of C aCl2 and freezing on black garlic processed at different temperatures and relative humidity conditions.
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