| 摘要 |
Process to obtain deodorized garlic, dehidrataded powder or granulated understanding like a process to reduce the garlic odor, in an ended physical state of granulated or powder and the total odor elimination after its ingestion without loose it's organoleptics characteristic of flavor, using the action of ozone, (three-atomic oxygen) in hyper baric chambers to induce necessary chemical reactions to garlic deodorization. |
