Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.).
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DOI: 10.1111/1750-3841.15525
Abstract: The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short-term blanching treatment (100 °C … read more here.
Keywords: blanching freezing; effect blanching; physical properties; bioactive compounds ... See more keywords