Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching.
- DOI
- 10.1016/j.foodres.2025.117641
- Published
- 2025 Dec
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.117641,
title = {Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching.},
author = {Wang M and Wang X and Yao Y and Liu J and Cui H and Yang W and Hayat K and Zhang X and Ho CT},
year = {2025},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.117641},
url = {https://doi.org/10.1016/j.foodres.2025.117641}
}RIS
TY - JOUR TI - Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching. AU - Wang M AU - Wang X AU - Yao Y AU - Liu J AU - Cui H AU - Yang W AU - Hayat K AU - Zhang X AU - Ho CT PY - 2025 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.117641 UR - https://doi.org/10.1016/j.foodres.2025.117641 ER -
APA
M, W., X, W., Y, Y., J, L., H, C., W, Y., K, H., X, Z., & CT, H. (2025). Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.117641
Source records
- pubmed · retrieved 2026-09-26T06:17:53.867Z