Effects of different cooking methods on volatile flavor compounds in garlic
Jicai Bi, Zhen Yang, Yang Li, Bian Li, Yueyue Gao, Chunyuan Ping, Zhuo Chen, Congfa Li
Topics & Concepts
FlavorRoastingSteamingChemistryAromaFood scienceOctanalOdorCooking methodsFuranOrganolepticOrganic chemistryHexanalPhysical chemistryGarlic and Onion StudiesFermentation and Sensory AnalysisNephrotoxicity and Medicinal Plants