Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.

@article{Montao2004VitaminCA,
  title={Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.},
  author={Alfredo Monta{\~n}o and Francisco Javier Casado and Antonio de Castro and Antonio Higinio S{\'a}nchez and Luis Rejano},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 24},
  pages={
          7324-30
        }
}
The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, alpha-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. Ascorbic acid was totally lost during processing. The chemical scores for the unfermented and fermented product were 88 and 108%, respectively, with the limiting amino acid being leucine. Water… 
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