Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

Food Science and Biotechnology

Volumn 22, Issue 1, 2013, Pages 283-287

  Kim, Ji Sang ^a   Kang, Ok Ju ^a   Gweon, Oh Cheon ^b  

^a Division of Information and Communication Engineering   (South Korea)

^b Gyeongnam Provincial Namhae College   (South Korea)

Author keywords

black garlic; fat soluble vitamin; thermal processing; water soluble vitamin

Indexed keywords

THERMAL PROCESSING (FOODS); VITAMINS;

BLACK GARLICS; FAT SOLUBLE VITAMINS; THERMAL PROCESS; WATER SOLUBLE VITAMINS;

HEAT TREATMENT;

EID: 84874299637     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0039-3     Document Type: Article

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