Green Spring Technology

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...

Black garlic is a deep-processed garlic product that has become popular in recent years. It is made by fermenting fresh garlic for a period of time under controlled temperature and...

1 OverviewBlack garlic, also known as black garlic or fermented black garlic, is a new type of garlic product made from fresh garlic by successively cleaning, enzyming, maturing an...

Parthenolide is a kind of sesquiterpene lactone compound extracted from feverfew, which is derived from the buds of feverfew. In some foreign pharmacopoeias, it is stipulated ...

Maca (Lepidium meyenii Walp.) (Spanish: Maca) is the rhizome of Lepidium meyenii Walp., a plant in the Brassicaceae family. It is also known as beetroot or Peruvian ginseng. Native...

1 OverviewLoquat (Eriobotrya japonica (Thunb) Lindl) is an evergreen plant in the Rosaceae family that is native to China. Loquat leaves are the dried leaves of the plant. They are...