主要对采用微波真空与真空联合干燥法得到的高硫代亚磺酸酯含量大蒜粉的生物活性进行了研究。
To study on the biological activity of garlic powder with high thiosulfinates content which was produced by microwave-vacuum drying combined with vacuum drying method.
奖励贴士：在准备阶段早切大蒜，然后把它放置几分钟(盖上，防止干燥)，让它有时间形成硫代亚磺酸酯。
Bonus tip: Chop garlic early in the prep phase, then set it aside for a few minutes (covered, so it won't dry out) to give time for thiosulfinates to develop.
奖励贴士：在准备阶段早切大蒜，然后把它放置几分钟(盖上，防止干燥)，让它有时间形成硫代亚磺酸酯。
Bonus tip: Chop garlic early in the prep phase, then set it aside for a few minutes (covered, so it won't dry out) to give time for thiosulfinates to develop.
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