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Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The...
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| Pubblicato in: | Prev Nutr Food Sci |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Nutrition
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5216886/ https://ncbi.nlm.nih.gov/pubmed/28078257 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.4.348 |
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