African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Improvement of the key flavour compounds of fermented garlic by fermentation process optimization

Yunwei Leng
  • Yunwei Leng
  • Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.
  • Google Scholar
Shuangshuang Huang
  • Shuangshuang Huang
  • Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.
  • Google Scholar
Bing Chen
  • Bing Chen
  • Jiangsu Hansoh Pharmaceutical Co., Ltd., Lianyungang, Jiangsu 222000, China.
  • Google Scholar


  •  Received: 07 September 2020
  •  Accepted: 27 October 2020
  •  Published: 31 October 2020

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Yang H, Zhang M, Ayipaxia R, Guo LJ, Wang L, Wang LT (2020). Optimization of fermentation technology for yogurt with donkey milk flavor by response surface methodology. China Condiment 39:147-151.

 
 

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Zhang YY, Song Y, Li QH (2012). A Review on Formation Mechanism, Determination and Safety Assessment of Furfural and 5-Hydroxymethylfurfural (HMF) in Foods. Food Science 33:275-280.