Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

Published 2013 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps
Authors
Keywords
fat-soluble vitamin, water-soluble vitamin, black garlic, thermal processing
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 22, Issue 1, Pages 283-287
Publisher
Springer Nature
Online
2013-02-22
DOI
10.1007/s10068-013-0039-3
References
View 1 related references

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.