Research progress on sulfur compounds in garlic and the mechanisms of changes in processing

LIU Xiao, ZHOU Caiqiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 282-288.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 282-288. DOI: 10.13995/j.cnki.11-1802/ts.017628

Research progress on sulfur compounds in garlic and the mechanisms of changes in processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 282-288 https://doi.org/10.13995/j.cnki.11-1802/ts.017628

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