Effect of relative humidity on the metabolite profiles, antioxidant activity and sensory acceptance of black garlic processing
P.J. González-Ramírez, Luz Irene Pascual-Mathey, Rosa Virginia García-Rodríguez, Maribel Jiménez‐Fernández, C.I. Beristain, Alberto Sánchez-Medina, L.A. Pascual-Pineda
Topics & Concepts
ChemistryFood scienceOrganosulfur compoundsDPPHAntioxidantBrowningMetaboliteEthanolSensory analysisOrganic chemistryBiochemistrySulfurGarlic and Onion StudiesPineapple and bromelain studiesFungal Plant Pathogen Control