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Cited by in F6Publishing
For: Ro K, Chen Y, Du L, Wang L, Zhao L, Xie J, Wei D. Improvement of S-allylcysteine Content, Probiotic Properties and Constipation Prevention Effect of Black Garlic by the Lactic Acid Bacteria Fermentation. Process Biochemistry 2022. [DOI: 10.1016/j.procbio.2022.02.009] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Sasmaz HK, Sevindik O, Kadiroglu P, Adal E, Erkin ÖC, Selli S, Kelebek H. Comparative assessment of quality parameters and bioactive compounds of white and black garlic. Eur Food Res Technol 2022;248:2393-407. [DOI: 10.1007/s00217-022-04055-2] [Reference Citation Analysis]
2 Dong C, Zhao G, Tao L, Qiu F, Wang S, Wang B, Liu J, Duan S. Antioxidant Interactions between S-allyl-L-cysteine and Polyphenols Using Interaction Index and Isobolographic Analysis. Molecules 2022;27:4089. [DOI: 10.3390/molecules27134089] [Reference Citation Analysis]