The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.

Cocom LM, Wang HC, Tseng KC, Chu YL

DOI: 10.1002/fsn3.70743
Published: 2025 Aug
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.70743,
  title = {The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.},
  author = {Cocom LM and Wang HC and Tseng KC and Chu YL},
  year = {2025},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.70743},
  url = {https://doi.org/10.1002/fsn3.70743}
}

RIS

TY  - JOUR
TI  - The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.
AU  - Cocom LM
AU  - Wang HC
AU  - Tseng KC
AU  - Chu YL
PY  - 2025
JO  - Food science & nutrition
DO  - 10.1002/fsn3.70743
UR  - https://doi.org/10.1002/fsn3.70743
ER  -

APA

LM, C., HC, W., KC, T., & YL, C. (2025). The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.. Food science & nutrition. https://doi.org/10.1002/fsn3.70743

Source records

pubmed · retrieved 2026-09-27T00:59:23.243Z