Work

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Year: 2019

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.12991

Authors: Zhi Huang, Quan Zhou, Wei‐Liang Wu, Jun Wan, Ai‐Min Jiang

Institutions: South China Agricultural University, Guangdong Provincial Center for Disease Control and Prevention, Southern Medical University, Guangdong AIB Polytechnic College

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: W2912710843

FWCI: 2.006

Cites: 49

Cited by: 36

Related to: 10