Hello, I have a question about garlic paste (minced garlic paste production) as I noticed most of produced garlic paste contain only garlic and citric acid, sometimes it is pasteurized.
I would like to produce garlic paste from chinese garlic which have been kept in cold stores. I have read that storage temperatures effect on color of garlic paste.
How can I prevent greening garlic paste? I don't want to change storage temperature. I don't want to use any preservatives if it is not necessary
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