The physicochemical changes of black garlic during thermal processing

被引：0
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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
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摘要：
25
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页码：712 / 715
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