Promoting S-Allyl-(L)-Cysteine Synthesis in Garlic by Freezing, Ultrasonic and High Hydrostatic Pressure Processing
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === This study used freezing, ultrasonic and high hydrostatic pressure (HPP) processing to promote S-allyl-(L)-cysteine (SAC) formation in garlic and investigated the effect of different processing on the microstructure and color of garlic. In the first part of...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
|
| Online Access: | http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253063%22.&searchmode=basic |