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1 Ergebnisse
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Garlic varieties and drying methods affected the physical p..:
Hao Gong
;
Tao Wang
;
Yu Hua
...
https://www.tandfonline.com/doi/10.1080/19476337.2022.2093400. , 2022
Link:
https://doi.org/10.1080/19476337.2022.2093400
RT Journal T1 <Title>Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:233cc99b89114815a35b32c20976e93b&Exemplar=1&LAN=DE A1 Hao Gong A1 Tao Wang A1 Yu Hua A1 Wei-Dong Wang A1 Cong Shi A1 Hai-Xu Xu A1 Lu-Lu Li A1 Dan-Ping Zhang A1 Yue-E Sun A1 Nan-Nan Yu PB Taylor & Francis Group YR 2022 K1 Garlic variety K1 drying methods K1 functional compounds K1 antioxidant capacities K1 Variedad de ajo K1 métodos de secado K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://www.tandfonline.com/doi/10.1080/19476337.2022.2093400 LK http://dx.doi.org/https://doi.org/10.1080/19476337.2022.2093400 DO https://doi.org/10.1080/19476337.2022.2093400 SF ELIB - SuUB Bremen
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