The physicochemical changes of black garlic during thermal processing

被引:0
|
作者
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China [1 ]
不详 [2 ]
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来源
Adv. J. Food Sci. Technol. | / 9卷 / 712-715期
关键词
All Open Access; Hybrid Gold; Green;
D O I
10.19026/ajfst.7.1633
中图分类号
学科分类号
摘要
25
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页码:712 / 715
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