TY  JOUR
TI  DETERMINATION OF CONDITIONS FOR NON-MICROBIAL FERMENTATION OF GARLIC (ALLIUM SATIVUM L.) FOR USE IN FOOD SYSTEMS
KW  garlic
KW  garlic fermentation
KW  black garlic
KW  Maillard reaction
KW  garlic browning intensity
KW  5-hydro¬xymethylfurfural
JO  Bulletin of KSAU
AU  Rozhnov, E.D.
AU  Shkolnikova, M.N.
AU  Kazanceva, A.S.
AU  Banschikova, E.E.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University