Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference34 articles.
1. Nonenzymic autoxidative phenolic browning reactions in a caffeic acid model system
2. Factors Governing the Greening of Garlic Puree
3. and Nonthermal Preservation of Foods. Marcel Dekker, New York, pp 9-52 (1998).
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