食品工业科技2012，Vol.33Issue(13)：429-432,4.
黑蒜的营养价值及保健作用的研究进展
Research progress in the nutritional value and health effects of black garlic
摘要
Abstract
The black garlic nutrition, chemical composition and immunity,anti-cancer effects and regulation of blood sugar The mainstream of black garlic as a health food an active role future research directions. its antioxidant, bactericidal, anti-aging, enhancing and other biological functions were summarized. in the human body was introduced,and proposed关键词
黑蒜/营养价值/生物学功能/健康食品Key words
black garlic/nutritional value/biological functions/health food分类
轻工纺织引用本文复制引用
雷逢超,郝果,朱黎,杨颖,张有林..黑蒜的营养价值及保健作用的研究进展[J].食品工业科技,2012,33(13):429-432,4.基金项目
陕西师范大学“国家级大学生创新性实验计划”项目：陕西省自然科学基金项目（SJ-08-ZT03）. （）
