Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Ping Yang1, Huanlu Song1, Lijin Wang1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science , Beijing Technology and Business University (BTBU) , Beijing 100048 , P. R. China.

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