A carregar...
The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2022-04-01
|
| Colecção: | Applied Sciences |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2076-3417/12/9/4215 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|