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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.).
Karnjanapratum, Supatra; Supapvanich, Suriyan; Kaewthong, Pensiri; Takeungwongtrakul, Sirima.
Afiliación
  • Karnjanapratum S; Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520 Thailand.
  • Supapvanich S; Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520 Thailand.
  • Kaewthong P; Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520 Thailand.
  • Takeungwongtrakul S; Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520 Thailand.
J Food Sci Technol ; 58(5): 1869-1876, 2021 May.
Article en En | MEDLINE | ID: mdl-33897023
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India