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Effect of blend oil on the volatile aroma profile and storage quality of garlic paste

Zhichang Qiu1, Mingjie Zhang1, Lingyu Li1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China.

Food Chemistry
|October 1, 2021
PubMed

Keywords:
Blend oilGarlic pasteSensory flavorStorage quality

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