Vitamin Content and Amino Acid Composition of Pickled Garlic Processed with and without Fermentation

The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, α-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. A...

Ausführliche Beschreibung