Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of âLabaâ garlic
Zhang, Yang, Zielinska, Magdalena, Vidyarthi, Sriram K., Zhao, Jin-Hong, Pei, Yu-Peng, Li, Gaofei, Zheng, Zhi-An, Wu, Min, Gao, Zhen-Jiang, Xiao, Hong-WeiVolume:
65
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2020.102438
Date:
October, 2020
File:
PDF, 2.14 MB
2020