Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic
- 1 May 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (3) , 632-635
- https://doi.org/10.1111/j.1365-2621.1989.tb04669.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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