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

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

© 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...

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書目詳細資料
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
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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