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Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching

Mengzhuo Wang; Xiaomin Wang; Yishun Yao; Jianzeng Liu; Heping Cui; Wenjian Yang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
Food Research International · Vol. 222 · pp. 117641 · 2025
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume222
Pages117641
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117641
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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