An analysis of the changes on intermediate products during...

Food Chemistry 2018 / 01 Vol. 239

An analysis of the changes on intermediate products during the thermal processing of black garlic

Yuan, Heng, Sun, Linjuan, Chen, Min, Wang, Jun
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Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.079
Date:
January, 2018
File:
PDF, 396 KB
english, 2018
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