Green Spring Technology

Garlic is rich in organic sulfur compounds such as allicin and S-allyl-L-cysteine (SAC), which are active ingredients that have antibacterial, antioxidant, anticancer, anti-diabeti...

Black garlic, also known as fermented black garlic, is a product made by fermenting fresh garlic at high temperatures and high humidity. Compared to garlic, black garlic has a sign...

Garlic is the bulb of Allium Sativum L., a species in the onion family Alliaceae. China has a long history of garlic cultivation, with a large cultivated area and high yield. Garli...

Garlic is warm in nature and pungent in taste. It is the underground bulb of the lily family, Allium spp., and originated in Central Asia and the Mediterranean region. It is curren...

Garlic has a long history of cultivation in China. As a traditional agricultural product and seasoning, it is popular for its unique flavor and good health benefits. After a period...

Black garlic, also known as fermented black garlic, is made by fermenting fresh raw garlic with the skin on in a high-temperature, high-humidity fermentation box for 60 to 90 days ...

Garlic (Allium sativum L.) belongs to the family Liliaceae and is known worldwide as a “natural antibiotic grown on land” that can be used as both a food and a cooking ingredient, ...

Black garlic is a new type of healthy food ingredient produced using fresh raw garlic as the raw material, without any added ingredients, and through a special high-temperature, hi...

Garlic (Allium sativum L.) is the underground bulb of an herbaceous plant in the family Liliaceae. It is widely used as a seasoning and functional food. In addition, due to its med...

Garlic is rich in nutrients, but its pungent flavor can cause gastrointestinal discomfort, which severely restricts the garlic consumer market [1]. Therefore, research on different...