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Keyword [black garlic]
Result: 1 - 20 | Page: 1 of 2
1.
Studies On The Processing Technology Of Black Garlic
2.
Research Of Garlic Fructan Metabolic Enzymes And Sugar And5-HMF In Black Garlic
3.
Quality Formation And Antioxidant Activity Of Black Garlic
4.
Study On The Cleavage Rules Of Heyns Compounds Under Mass Spectrum And Their Changes Of Contents In Maillard Reaction
5.
Study On Preparation Technology Of Black Garlic Concentration Juice
6.
Study On Formation Mechanism And Function Of Black Garlic Oligosaccharides
7.
Study On Preparation Of Black Garlic Jam And Its Antioxidant Activity
8.
Effects Of Temperature On The Quality Of Black Garlic
9.
Study On Quality Standard Of Black Garlic
10.
Research Of Pretreatment Conditions On Processing And Quality Of Black Garlic
11.
Effects Of Humidity On The Quality Of Black Garlic
12.
The Research Of Characteristics Components And Fermentation Process In The Fermented Garlic
13.
Study On The Processing Technology Of Black Garlic Powder
14.
Production Of Black Garlic Compound Fermented Beverage By Multi-strain Fermentation Combined With Cell Immobilization Technology
15.
Study Of The Browning Mechanism Of Black Garlic Based On Fructose-Histidine Model System
16.
Development Of Black Garlic Gelatinous Candy
17.
Effect Of Microwave Pretreatment On Process Time And Quality Of Black Garlic
18.
Research And Development Of Laxative Functional Black Garlic Beverage
19.
Effects Of Freezing And Maillard Reaction On Quality Of Black Garlic
20.
The Study On Optimization Of The Preparation Technology Of Black Garlic And Physicochemical Properties Of ?-cyclodextrin Inclusion Compound
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