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By now you probably know how much garlic you should put on your chicken.
The flavor is amazing.
But what exactly is the secret?
And it may not even be a secret at all.
The science behind garlic’s ability to deliver amazing flavor has been a mystery for years.
But a recent study from researchers at the University of California, Irvine, is helping to shed some light.
The study was published in the Journal of Food Science.
It looked at the flavor profiles of different types of garlic, from green to yellow, and found the green variety had a slightly higher and higher flavonoid content than the yellow variety.
The scientists also found that a lower amount of a specific compound called anthocyanin was associated with higher flavanoid content in the garlics than those that had been tested in the green garlics.
According to the scientists, their findings suggest that the flavonoids found in the yellow garlic are the ones that are responsible for the flavor.
They conclude that this could explain why garlics taste so good and why some people are allergic to it.
They also found a relationship between the type of garlic and its ability to reduce the risk of cancer, obesity and heart disease.