Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

Published 2013 View Full Article

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Title
Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 1, Pages 397-402
Publisher
Elsevier BV
Online
2013-07-25
DOI
10.1016/j.lwt.2013.05.006

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