Characteristics of garlic of the Czech origin
2013
A. Grégrová | H. Čížková | I. Bulantová | A. Rajchl | M. Voldřich
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.
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书目信息
Czech Journal of Food Sciences
卷
31
期
6
页码
581
- 588
ISSN
1212-1800 | 1805-9317
出版者
Czech Academy of Agricultural Sciences
其它主题
Pungency; Sensory analysis; Czech garlic; Quality indicators
语言
英语
2024-12-11
DOAJ