The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; a...
| 發表在: | Foods |
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| Main Authors: | , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
MDPI AG
2023-10-01
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| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/12/20/3876 |