![](/img/cover-not-exists.png)
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, QiaoLanguage:
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