Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic
This study investigates the effects of different temperature conditions on the quality of black garlic (BG) during the aging process. Two temperature protocols were employed: gradual heating and cooling (GHC), where the temperature was slowly raised from 45 °C to 77 °C and then lowered to 59 °C at a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3974 |
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