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. 2023 Oct 11;12(20):3727. doi: 10.3390/foods12203727

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Fourier transform infrared spectroscopy (FT-IR) spectra of melanoidins at (A) 4 °C, (B) 20 °C, and (C) 35 °C. Abbreviations: M0, melanoidins that did not be stored from black garlic; M1, melanoidins from black garlic stored for a month; M2, melanoidins from black garlic stored for 2 months; M3, melanoidins from black garlic stored for 3 months; M4, melanoidins from black garlic stored for 4 months; M5, melanoidins from black garlic stored for 5 months; M6, melanoidins from black garlic stored for 6 months.

Fourier transform infrared spectroscopy (FT-IR) spectra of melanoidins at (A) 4 °C, (B) 20 °C, and (C) 35 °C. Abbreviations: M0, melanoidins that did not be stored from black garlic; M1, melanoidins from black garlic stored for a month; M2, melanoidins from black garlic stored for 2 months; M3, melanoidins from black garlic stored for 3 months; M4, melanoidins from black garlic stored for 4 months; M5, melanoidins from black garlic stored for 5 months; M6, melanoidins from black garlic stored for 6 months.