Comparison of processing technology on quality of “Laba” garlic products
In order to comparison of processing technology on quality of “Laba” garlic products, the garlic was dipped in acetic acid and fumigated by acetic acid with carbon dioxide, CO2, respectively, until became green. The pigment formation, texture characteristics, and bioactivities of “Laba” garlic was i...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1564795 |