Formation and Safety Evaluation of 5-Hydroxymethylfurfural in Black Garlic
WANG Congcong, ZHENG Zhenjia, LU Xiaoming, LI Ningyang, QIAO Xuguang
(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
WANG Congcong, ZHENG Zhenjia, LU Xiaoming, LI Ningyang, QIAO Xuguang. Formation and Safety Evaluation of 5-Hydroxymethylfurfural in Black Garlic[J]. FOOD SCIENCE, 2022, 43(3): 100-105.