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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...

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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

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