- Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing
2020/02/29 by Fangwei Li, Jiarui Cao, Qi Liu +3 · 1 voice · 8 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Chemistry · #Biochemistry #Chemistry #Food science #Garlic and Onion Studies #High pressure #Maillard reaction #Microbial Inactivation Methods #Pascalization #Pineapple and bromelain studies #Sugar