Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing

Publication date: Available online 29 February 2020Source: Food ChemistryAuthor(s): Fangwei Li, Jiarui Cao, Qi Liu, Xiaosong Hu, Xiaojun Liao, Yan Zhang

Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research