Keyphrases
Antioxidant Properties
100%
Black Garlic
100%
Photoprotective Activity
100%
Property Effects
100%
Physical Stability
100%
Black Garlic Extract
100%
Garlic
33%
Ultraviolet-B (UV-B)
33%
2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
16%
Reduced Form
16%
Bioactivity
16%
Cuisine
16%
Lipid Peroxidation
16%
Color Features
16%
Thiobarbituric Acid Reactive Substances
16%
ABTS Radical Scavenging Activity
16%
1,1-diphenyl-2-picrylhydrazyl
16%
Food Ingredients
16%
Photodamage
16%
GSH Depletion
16%
Organoleptic Characteristics
16%
Garlic Extract
16%
High-end Cuisine
16%
Antiradical Efficiency
16%
Glutathione Reduced
16%
Stable pH
16%
Precipitation Features
16%
Fermented Garlic
16%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant
100%
Allium sativum
100%
Garlic Extract
100%
1,1 Diphenyl 2 Picrylhydrazyl
11%
Sulfonic Acid
11%
ABTS
11%
Glutathione
11%
Base
11%
TBARS
11%
Food Ingredient
11%