Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The...

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Detalles Bibliográficos
Autor principal: Kang, Ok-Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216886/
https://www.ncbi.nlm.nih.gov/pubmed/28078257
http://dx.doi.org/10.3746/pnf.2016.21.4.348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216886/
https://www.ncbi.nlm.nih.gov/pubmed/28078257
http://dx.doi.org/10.3746/pnf.2016.21.4.348

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