Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

Author: Sato Emiko   Kohno Masahiro   Hamano Hamasuke   Niwano Yoshimi  

Publisher: Springer Publishing Company

ISSN: 0921-9668

Source: Plant Foods for Human Nutrition, Vol.61, Iss.4, 2006-12, pp. : 157-160

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Abstract