Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic
Yang Zhang, Magdalena Zielińska, Sriram K. Vidyarthi, Jinhong Zhao, Yu-Peng Pei, Gaofei Li, Zhi�an Zheng, Min Wu, Zhen‐Jiang Gao, Hong‐Wei Xiao
Topics & Concepts
PicklingAtmospheric pressureChemistryPascalizationScanning electron microscopeAcetic acidMicrostructureMaterials scienceFood scienceMetallurgyBiochemistryComposite materialHigh pressureEngineeringEngineering physicsOceanographyGeologyGarlic and Onion StudiesPlant Physiology and Cultivation StudiesHorticultural and Viticultural Research