Black Garlic (Allium sativum L.) as a New Functional Food in Turkish Cuisine: Phenolic Content and Effect on Bacterial Communication (Quorum Sensing)


Özaydın A. G. , Arın E. , Önem E.

Akademik Gıda, vol.18, no.1, pp.27-35, 2020 (National Refreed University Journal)

  • Publication Type: Article / Article
  • Volume: 18 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.24323/akademik-gida.730036
  • Title of Journal : Akademik Gıda
  • Page Numbers: pp.27-35