Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway

Food Technol Biotechnol · PMC12044301

Europe PMC

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a decreasing trendno p-value reported

The free amino acid content, expressed as leucine, on the other hand, showed a decreasing trend during the time and reached about 7.2 and 6.2 g/100 g after 14 and 21 days of ageing, respectively ( Fig. 1e ).

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