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9,004 results
  • Influence of illumination on the greening and relative enzyme activity of garlic puree. [Journal Article]
    J Food Biochem 2019; 43(7):e12871He Y, Fan GJ, … Li TT
  • Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ-glutamyl transpeptidase (γ-GT), thiosulfinate, and alliinase. Re…
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