Ahmed A Karim*
Department of Biotechnology, P.B. Siddhartha College of Arts and Science,
Vijayawada, India
*Corresponding Author: Ahmed A Karim, Department of Biotechnology, P.B. Siddhartha College of Arts and Science, Vijayawada, India.
Received: January 04, 2019; Published: January 10, 2020
Black Garlic (BG) is simply fresh garlic (Allium sativum L.) that has been fermented for a period of time at a high temperature under high humidity. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like the duration of fermentation varies depending on cultures, manufacturers, and purposes them a sweet taste, and alters their consistency to chewy and jelly-like. The duration of fermentation varies depending on cultures, manufacturers, and purposes
Citation: Ahmed A Karim. “Black Garlic: What Do We Need to Know About It?" Acta Scientific Pharmaceutical Sciences 4.2 (2020): 01-03.
Copyright: © 2020 Mohd Ahmed A Karim. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.Copyright