African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

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.
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Shuangshuang Huang
  • Shuangshuang Huang
  • Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.
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Bing Chen
  • Bing Chen
  • Jiangsu Hansoh Pharmaceutical Co., Ltd., Lianyungang, Jiangsu 222000, China.
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  •  Received: 07 September 2020
  •  Accepted: 27 October 2020
  •  Published: 31 October 2020

How to cite this article

APA /
Leng, Y., Huang, S., & Chen, B. (2020). Improvement of the key flavour compounds of fermented garlic by fermentation process optimization. African Journal of Biotechnology , 19(10), 789-798.
Chicago /
Yunwei Leng, Shuangshuang Huang and Bing Chen  . "Improvement of the key flavour compounds of fermented garlic by fermentation process optimization." African Journal of Biotechnology 19, no. 10 (2020): 789-798.
MLA /
Yunwei Leng, Shuangshuang Huang and Bing Chen  . "Improvement of the key flavour compounds of fermented garlic by fermentation process optimization." African Journal of Biotechnology 19.10 (2020): 789-798.
DOI /
https://doi.org/10.5897/AJB2020.17240
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/8E0B21865365

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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