Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
Effect of pretreatment on allicin degradation and color change in the dehydration of garlic
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2018 ASABE Annual International Meeting 1800951.(doi:10.13031/aim.201800951)
Authors: Zusongying Zhao, Klein Erhekabor Ileleji, Diana Milena Ramirez Gutierrez, Zhian Zheng
Keywords: garlic, dehydration (drying), allicin, color change.
(Download PDF) (Export to EndNotes)