Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.

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Item Type:	Article
Uncontrolled Keywords:	allinase, odourless, garlic powder, flavour
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Oct 2013 11:02
Last Modified:	03 Oct 2013 11:02
URI:	http://ir.cftri.res.in/id/eprint/6097

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