FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (4): 55-56.
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JIANG Ying, HU Xiao-Song, XIN Li, LIU Yi-He
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Published:
Abstract: Factors affecting the Greening of Garlic Puree were investigated in this study.Storing garlic bulbs at 35℃ for 17 days or adding cysteine prior to processing could prevent the greening of garlic puree.
Key words: Garlic puree Greeing Control
JIANG Ying, HU Xiao-Song, XIN Li, LIU Yi-He. Study on Control over the Greening of Garlic Puree[J]. FOOD SCIENCE, 2001, 22(4): 55-56.
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