Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

Published 2017 View Full Article

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Title
Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating
Authors
Keywords
Black garlic, HS−GC–MS, Sulfur volatiles, Flavor, Fermentation process
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 98-105
Publisher
Elsevier BV
Online
2017-02-09
DOI
10.1016/j.lwt.2017.02.010

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