Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing

• Main Authors: Piyachat Sunanta, Hsiao Hang Chung, Kaewalin Kunasakdakul, Warintorn Ruksiriwanich, Pensak Jantrawut, Surat Hongsibsong, Sarana Rose Sommano
• 格式: 雜誌
• 出版: 2020
• 主題: Agricultural and Biological Sciences
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087673283&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/69992
• 機構: Chiang Mai University

© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. Raw materials used for black garlic (BG) processing were collected from the major garlic production areas in Northern Thailand. Five of those were identified as of Thai origin (accession G1–G5), and accession G6 w...