Antioxidant potential and quality traits of black garlic from microwave heating and hot steam incubation

Antioxidant potential and quality traits of black garlic from microwave heating and hot steam incubation

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Veröffentlicht in:Asia Symposium on Quality Management in Postharvest Systems (5. : 2021 : Bangkok) Proceedings of the V Asia Symposium on Quality Management in Postharvest Systems
1. Verfasser: Sunanta, P. (VerfasserIn)
Weitere Verfasser: Rachtanapun, P. (VerfasserIn), Jantanasakulwong, K. (VerfasserIn), Sommano, S. R. (VerfasserIn)
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Sprache:eng
Veröffentlicht: 2022
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