The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/9/4215 |