The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; a...

Descripción completa

Detalles Bibliográficos
Autores principales: Yılmaz Oral, Zeynep Feyza, Kaban, Güzin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606622/
https://www.ncbi.nlm.nih.gov/pubmed/37893769
http://dx.doi.org/10.3390/foods12203876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606622/
https://www.ncbi.nlm.nih.gov/pubmed/37893769
http://dx.doi.org/10.3390/foods12203876

Ejemplares similares