Evaluation of Melanoidins Formed from Black Garlic after...

Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps

Kang, Ok-Ju
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Volume:
21
Language:
english
Journal:
Preventive Nutrition and Food Science
DOI:
10.3746/pnf.2016.21.4.398
Date:
December, 2016
File:
PDF, 456 KB
english, 2016
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