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Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing
Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137468/ https://www.ncbi.nlm.nih.gov/pubmed/37107378 http://dx.doi.org/10.3390/foods12081584 |