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1 Ergebnisse
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Optimization of the Black Garlic Processing Method and Deve..:
Wen-Chang Chang
;
Wen-Chun Lin
;
She-Ching Wu
https://www.mdpi.com/2304-8158/12/8/1584. , 2023
Link:
https://doi.org/10.3390/foods12081584
RT Journal T1 <Title>Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:90dac44d5d264eeeb900f562e50ba0a3&Exemplar=1&LAN=DE A1 Wen-Chang Chang A1 Wen-Chun Lin A1 She-Ching Wu PB MDPI AG YR 2023 K1 black garlic K1 high-pressure processing K1 antioxidant capacity K1 Maillard reaction K1 jam K1 texture analysis K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/8/1584 LK http://dx.doi.org/https://doi.org/10.3390/foods12081584 DO https://doi.org/10.3390/foods12081584 SF ELIB - SuUB Bremen
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