Effects and mechanism of free amino acids on the browning...

  • Main
  • 2019 / 03
  • Effects and mechanism of free amino acids on the browning...

Effects and mechanism of free amino acids on the browning in the processing of black garlic

Liu, Pengli, Lu, Xiaoming, Ningyang, Li, Zhenjia, Zheng, Ruixuan, Zhao, Tang, Xiaozhen, Xuguang, Qiao
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9707
Date:
March, 2019
File:
PDF, 2.57 MB
english, 2019
Conversion to is in progress
Conversion to is failed