Effects of enzyme treatments on yield and flavor compounds of garlic extracts

Korean Journal of Food Science and Technology

Volumn 39, Issue 3, 2007, Pages 276-282

  Shin, Dongbin ^a   Hawer, Wooderck ^a   Lee, Youngchun ^b  

^a Korea Food Research Institute   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Enzymes; Extraction method; Flavor compounds; Garlic juice; Yield

Indexed keywords

ALLIUM SATIVUM;

EID: 58549109093     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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