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- W2384358771 abstract "The factors including garlic species, temperature, pH, oxidative and reducing reagents, and the control methods for greening of garlic puree were investigated in this paper. Results indicated that the greening of garlic puree did not exhibit a correlation with the species of garlic. However, the greening of garlic puree was highly sensitive to pH. The addition of reducing reagents to garlic puree has an inhibitory effect, while the addition of oxidative reagents such as hydrogen peroxide could promote the greening of garlic puree. Low temperature also provided a promotion role in the greening of garlic puree. In contrast, high-temperature storage of garlic puree can inhibit its greening." @default.
- W2384358771 created "2016-06-24" @default.
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- W2384358771 date "2010-01-01" @default.
- W2384358771 modified "2023-09-23" @default.
- W2384358771 title "Factors and Control Methods for Greening of Garlic Puree" @default.
- W2384358771 hasPublicationYear "2010" @default.
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