Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature-Reference-Cited by-同舟云学术

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Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature

Published:2012-07-31 Issue:7 Volume:41 Page:994-1001
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Park Young-Hee,Park Soo-Jin,Han Gwi-Jung,Choe Jeong-Sook,Lee Jin-Young,Kang Min-Sook

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201225067512673.pdf

Reference35 articles.

1. Physicochemical Characteristics of Black Garlic (Allium sativum L.)

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation;LWT;2024-02

2. Storage Stability of Meat Analogs Supplemented with Vegetable Oils;Foods;2023-09-27

3. Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic;Foods;2022-05-11

4. Quality Characteristics and Volatile Compounds Analysis of Commercial Cold Filling Apple Juice in Korea;Journal of the Korean Society of Food Science and Nutrition;2022-02-28

5. Variation in quality and acceptability of minimally processed garlic in response to γ-irradiation and packaging during refrigerated storage;Radiation Physics and Chemistry;2021-03

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