Quality Characteristics of Vinegar Added with Different Levels of Black Garlic
| Autor: | Weon Taek Seo, Kyoung Hwa Kim, Hye Jin Sim, Min-Jung Kang, Jung Hye Shin, Myoung Hyo Choi |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics biology Chemistry S-Allyl cysteine biology.organism_classification 03 medical and health sciences chemistry.chemical_compound Horticulture General Earth and Planetary Sciences Fermentation Food science Acetobacter Quality characteristics General Environmental Science |
| Zdroj: | Korean Journal of Food & Cookery Science. 32:16-26 |
| ISSN: | 2287-1772 2287-1780 |
| DOI: | 10.9724/kfcs.2016.32.1.16 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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