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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic

Zunaira Tahira Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
,
Farhan Saeedb Department of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5340-4015
ORCID Icon,
Farhana Nosheenc Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
,
Aftab Ahmeda Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan
&
Faqir M. Anjumd Ex-Vice Chancellor-Administration Department, University of the Gambia, Banjul, Gambia;e Chief Executive Officer, Ifanca Department Pakistan Halal Apex (Pvt) Ltd, PakistanCorrespondence[email protected]
Pages 116-127 | Received 16 Jul 2021, Accepted 04 Jan 2022, Published online: 21 Jan 2022

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