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Updated: Jun 4, 2025

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温度条件对老化黑的物理化学质量的影响

Jung-Hye Shin1, Min-Jung Kang1, Bo Hyun Lee2,3

  • 1Namhae Garlic Research Institute, Namhae-gun 52430, Republic of Korea.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

不同的温度协议显著影响黑 (BG) 的质量. 逐渐加热和冷却 (GHC) 增加了多和糖,而快速加热和冷却 (RHC) 增加了S-基氨酸 (SAC) 和保持水分.

关键词:
这是一种S-基半氨酸.艾利因 (Allien) 是一种制剂.黑色大 黑色大温度的温度的温度的温度的温度γ-Glutamyl-S-allylcysteine的使用情况

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