Research progress on nutritional function and processing technology of black garlic

YE Miao; LIU Chunfeng; LI Ziyu; NIU Chengtuo; WANG Jinjing; ZHENG Feiyun; LI Qi

doi:10.13995/j.cnki.11-1802/ts.027624

YE Miao, LIU Chunfeng, LI Ziyu, NIU Chengtuo, WANG Jinjing, ZHENG Feiyun, LI Qi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 292-300.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 292-300. DOI: 10.13995/j.cnki.11-1802/ts.027624

Research progress on nutritional function and processing technology of black garlic

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 292-300 https://doi.org/10.13995/j.cnki.11-1802/ts.027624

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Received	Revised	Published
2021-04-15	2021-05-14	2022-01-15
Issue Date
2022-01-27

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