Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic
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Zhen-jiang Gao | Zhian Zheng | Hongwei Xiao | M. Zielińska | Min Wu | Jinhong Zhao | S. Vidyarthi | Li Gaofei | Yu-Peng Pei | Zhang Yang