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Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ‐glutamyl transpeptidase (γ‐GT), thiosulfinate, and alliinase. Results...
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