Volatile Compounds of Blanched, Fried Blanched, and Baked...

Journal of Agricultural and Food Chemistry 1994 / 06 Vol. 42; Iss. 6

Volatile Compounds of Blanched, Fried Blanched, and Baked Blanched Garlic Slices

Yu, Tung-Hsi, Lin, Li-Yun, Ho, Chi-Tang
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Volume:
42
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00042a018
Date:
June, 1994
File:
PDF, 623 KB
english, 1994
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