Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins

Published:2021-02 Issue: Volume:337 Page:127790
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Yimeng,Ding Yanfang,Wang Danfeng,Deng Yun,Zhao Yanyun

Funder

Science and Technology Major Project of Yunnan Province of China

Science and Technology Commission of Shanghai Municipality of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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