Microwave ultrasonic treatment improving the quality of Black Garlic

LIU Huifan; LIN Yingyu; ZHANG Huanyou; LI Yanfu; XIAO Gengsheng; WANG Qin

doi:10.13995/j.cnki.11-1802/ts.026298

LIU Huifan, LIN Yingyu, ZHANG Huanyou, LI Yanfu, XIAO Gengsheng, WANG Qin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 309-316.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 309-316. DOI: 10.13995/j.cnki.11-1802/ts.026298

Microwave ultrasonic treatment improving the quality of Black Garlic

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(3): 309-316 https://doi.org/10.13995/j.cnki.11-1802/ts.026298

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Received	Published
2020-11-30	2021-02-15
Issue Date
2021-03-08

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