2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

par Ríos-Ríos, Karina L., Vázquez-Barrios, M. Estela, Gaytán-Martínez, Marcela, Olano, Agustín, Montilla, Antonia, Villamiel, Mar
Publié 2018

Ohmic heating pretreatment accelerates black garlic processing

par Ríos-Ríos, Karina L., Gaytán-Martínez, Marcela, Rivera-Pastrana, D. M., Morales-Sánchez, Eduardo, Villamiel, Mar, Montilla, Antonia, Mercado-Silva, Edmundo, Vázquez-Barrios, M. Estela
Publié 2021