Changes in S-allyl cysteine contents and physicochemical...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 1 Vol. 55; Iss. 1

Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

Bae, Sang Eun, Cho, Seung Yong, Won, Yong Duk, Lee, Seon Ha, Park, Hyun Jin
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Volume:
55
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.05.006
Date:
January, 2014
File:
PDF, 410 KB
english, 2014
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