Mechanism of the Greening Color Formation of “Laba” Garlic, a Traditional Homemade Chinese Food Product
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051211w
Reference25 articles.
1. Lactic acid fermentation and storage of blanched garlic
2. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur
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