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

出版年份 2017 全文链接

标题

作者

关键词

Black garlic, HS−GC–MS, Sulfur volatiles, Flavor, Fermentation process

出版物

Volume 80, Issue -, Pages 98-105

出版商

Elsevier BV

发表日期

2017-02-09

DOI

10.1016/j.lwt.2017.02.010

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