Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic
Year: 2012
Type: article
DOI: 10.1021/jf3002075
Institution: Instituto de la Grasa
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2023183536