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Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic

✍ Scribed by TUNG-HSI YU; CHUNG-MAY WU; YOH-CHERNG LIOU

Book ID: 108814008
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 488 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb04669.x

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