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

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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