%0 Journal Article
%T DETERMINATION OF CONDITIONS FOR NON-MICROBIAL FERMENTATION OF GARLIC (ALLIUM SATIVUM L.) FOR USE IN FOOD SYSTEMS
%A Rozhnov, E.D.
%A Shkolnikova, M.N.
%A Kazanceva, A.S.
%A Banschikova, E.E.
%K garlic, garlic fermentation, black garlic, Maillard reaction, garlic browning intensity, 5-hydro¬xymethylfurfural
%J Bulletin of KSAU
%D 2024
%N 0
%P 6
%I Krasnoyarsk State Agrarian University