Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

Published 2020 View Full Article

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Title
Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic
Authors
Keywords
Dried garlic slices, Thermal and non-thermal drying, Thermal stability, Storage stability, Flavor fingerprint, Principal component analysis
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128404
Publisher
Elsevier BV
Online
2020-10-16
DOI
10.1016/j.foodchem.2020.128404

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