超声波预处理结合控温控湿发酵对黑蒜色变及风味品质的影响
王浩宇, 刘肖, 赵珠莲, 周才琼
Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic
WANG Haoyu, LIU Xiao, ZHAO Zhulian, ZHOU Caiqiong
食品与发酵工业
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2021, (19): 221
-229
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DOI: 10.13995/j.cnki.11-1802/ts.026364
