Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativum L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-013-0090-0.pdf
Reference30 articles.
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4. Lukes TM. Pinking of onions during dehydration. Food Technol.-Chicago 13: 391–393 (1959)
5. Lukes TM. Factors governing the greening of garlic puree. J. Food Sci. 51: 1577, 1582 (1986)
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