Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic

doi:10.13995/j.cnki.11-1802/ts.026364

WANG Haoyu, LIU Xiao, ZHAO Zhulian, ZHOU Caiqiong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 221-229.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 221-229. DOI: 10.13995/j.cnki.11-1802/ts.026364

Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 221-229 https://doi.org/10.13995/j.cnki.11-1802/ts.026364

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Received	Revised
2020-12-03	2021-01-06
Issue Date
2021-11-04

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