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

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Yunwei Leng
Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.
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Shuangshuang Huang
Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Yunwei Leng
Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.

Shuangshuang Huang
Department of Biological Engineering, China University of Mining and Technology, Xuzhou, Jiangsu 221008, China.

Bing Chen
Jiangsu Hansoh Pharmaceutical Co., Ltd., Lianyungang, Jiangsu 222000, China.

Corresponding Author Email: [email protected]

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

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