Effects of temperature on the quality of black garlic.
Effects of temperature on the quality of black garlic.
Xinyan Zhang,Ningyang Li,2 Authors,X. Qiao
2016 · DOI: 10.1002/jsfa.7351
The Journal of the Science of Food and Agriculture · 188 Citations
TLDR
Temperature had a remarkable impact on the quality and flavour of black garlic, and the sensory score was significantly higher in black garlic aged at 70 °C compared with that at other temperatures, suggesting that 70’°C might facilitate formation of good quality and flavours ofblack garlic during processing.