Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching

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Publication date: December 2025

Source: Food Research International, Volume 222, Part 1

Author(s): Mengzhuo Wang, Xiaomin Wang, Yishun Yao, Jianzeng Liu, Heping Cui, Wenjian Yang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho

Publication date: December 2025Source: Food Research International, Volume 222, Part 1Author(s): Mengzhuo Wang, Xiaomin Wang, Yishun Yao, Jianzeng Liu, Heping Cui, Wenjian Yang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho Read More