Work

Effect of high temperature fermentation and steam treatment on the antioxidant activity of garlic

Year: 2014

Type: article

Source: Science and Technology of Food Industry

Author: Zhang Zhong-y

Institution: Zhengzhou University of Light Industry

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

OpenAlex ID: W2374945738

FWCI:

Cites:

Cited by:

Related to: 10