AGRIS - International System for Agricultural Science and Technology

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

2016

Kang, O.J., Kyungnam University, Gyeongnam, Republic of Korea


Bibliographic information
Preventive Nutrition and Food Science
Volume 21 Issue 4 ISSN 2287-1098
Pagination
pp. 348-354
Other Subjects
Physicochemical characteristics; Black garlic; Thermal processing
Language
English
Note
Summary(En)
4 tables
2ill., 30 ref.
Type
Directory

2018-07-15
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