Work

Influence of Steeping Solution and Storage Temperature on the Color Change of Garlic

Year: 2009

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1750-3841.2009.01439.x

Authors: Song Hwan Bae, Seog‐Won Lee, Mi‐Ryung Kim, Jin Man Kim, Hyung Joo Suh

Institutions: Hankyong National University, Korea University, Konkuk University, Silla University

Language: English

Topic: Garlic and Onion Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Universidad Nacional de Colombia

OpenAlex ID: W2001581004

FWCI:

Cites: 31

Cited by: 5

Related to: 10