Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments-Reference-Cited by-同舟云学术

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Author:

Huang Zhi¹^ORCID,Zhou Quan¹,Wu Wei‐Liang²³,Wan Jun⁴,Jiang Ai‐Min¹

Affiliation:

1. College of Food ScienceSouth China Agricultural University Guangzhou P. R. China

2. Department of Nutrition and Food SafetyGuangdong Provincial Center for Disease Control and Prevention Guangzhou P. R. China

3. School of Public HealthSouthern Medical University Guangzhou P. R. China

4. Institute of Tropical Crops, Guangdong AIB Polytechnic College Guangzhou P. R. China

Funder

Guangdong food quality and safety key laboratory construction project

poultry products precision machining and security national local joint engineering research center construction project

poultry products processing engineering research and development center construction project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference52 articles.

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