The comparative analysis of sensory and flavor quality of black garlic prepared by microwave and freezing pretreatment

张学慧; 刘肖; 周才琼

doi:10.13995/j.cnki.11-1802/ts.029321

张学慧, 刘肖, 周才琼

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 244-251.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 244-251. DOI: 10.13995/j.cnki.11-1802/ts.029321

The comparative analysis of sensory and flavor quality of black garlic prepared by microwave and freezing pretreatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 244-251 https://doi.org/10.13995/j.cnki.11-1802/ts.029321

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Received	Revised	Published
2021-09-07	2021-10-18	2022-10-25
Issue Date
2022-11-18

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