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

作者：Mengzhuo Wang, Xiaomin Wang, Yishun Yao, Jianzeng Liu, Heping Cui, Wenjian Yang, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117641 · 被引用次数：6 · 研究领域：Garlic and Onion Studies、Dye analysis and toxicity、Nephrotoxicity and Medicinal Plants