Lactic acid fermentation and storage of blanched garlic

International Journal of Food Microbiology

Volumn 39, Issue 3, 1998, Pages 205-211

  De Castro, Antonio ^a   Montaño, Alfredo ^a   Sánchez, Antonio H ^a   Rejano, Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Blanching; Fermentation; Garlic; Lactobacillus

Indexed keywords

ALCOHOL; FRUCTAN; FRUCTOSE; LACTIC ACID; PIGMENT; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FLAVOR; FOOD STORAGE; GARLIC; HEAT TREATMENT; HYDROLYSIS; LACTOBACILLUS PLANTARUM; NONHUMAN; PH;

CARBOHYDRATES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; ENTEROBACTERIACEAE; ETHANOL; FERMENTATION; FOOD PRESERVATION; FRUCTANS; GARLIC; HEAT; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; PLANTS, MEDICINAL; SPAIN;

EID: 0032539597     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00003-8     Document Type: Article

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