Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic

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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Bibliographic Details
Main Authors:	Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee, Dawon Kang
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Foods
Subjects:	alliin black garlic γ-glutamyl-S-allylcysteine S-allylcysteine temperature
Online Access:	https://www.mdpi.com/2304-8158/13/23/3974
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