Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic

Publication date: Available online 1 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yang Zhang, Magdalena Zielinska, Sriram K. Vidyarthi, Jin-Hong Zhao, Yu-Peng Pei, Gaofei Li, Zhi-An Zheng, Min Wu, Zhen-Jiang Gao, Hong-Wei Xiao
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research