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Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final s...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216895/ https://www.ncbi.nlm.nih.gov/pubmed/28078266 http://dx.doi.org/10.3746/pnf.2016.21.4.398 |