Effects and mechanism of free amino acids on browning in the processing of black garlic.
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DOI: 10.1002/jsfa.9707
Abstract: BACKGROUND Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the… read more here.
Keywords: amino; amino acids; neutral polysaccharide; garlic neutral ... See more keywords