Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic ( Allium sativum L.)
Year: 2020
Type: article
Source: Journal of Food Science
Institution: Shandong Agricultural University
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3111688171