Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms-Reference-Cited by-同舟云学术

Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms

Published:2021-07-16 Issue:9 Volume:56 Page:4710-4721
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lu Rongrong¹,Ma Yue¹,Wang Xu¹,Zhao Xiaoyan¹^ORCID,Liang Hao²,Wang Dan¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing 100097 China

2. Longda Food Group Company Limited Laiyang Shandong 265231 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15222

Reference37 articles.

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3. Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening

4. A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments

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