文章基本信息

标题：Characteristics of garlic of the Czech origin
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作者：Grégrová A. ; Čížková H. ; Bulantová I. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2013
卷号：31
期号：6
页码：581-588
DOI：10.17221/539/2012-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L * (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55–70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.
关键词：Czech garlic; quality indicators; morphology; pungency; sensory analysis