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Effects of temperature on the quality of black garlic.
Zhang, Xinyan; Li, Ningyang; Lu, Xiaoming; Liu, Pengli; Qiao, Xuguang.
Affiliation
  • Zhang X; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.
  • Li N; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.
  • Lu X; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.
  • Liu P; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.
  • Qiao X; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.
J Sci Food Agric ; 96(7): 2366-72, 2016 May.
Article in En | MEDLINE | ID: mdl-26212875
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Full text: 1 Database: MEDLINE Main subject: Food Quality / Cooking / Food Analysis / Garlic Language: En Journal: J Sci Food Agric Year: 2016 Type: Article
Fulltext
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Full text: 1 Database: MEDLINE Main subject: Food Quality / Cooking / Food Analysis / Garlic Language: En Journal: J Sci Food Agric Year: 2016 Type: Article