Table 3. Total pyruvate contents of garlic peel treated by roasting, steaming, roasting after steaming, and blanching
| Processing method | Total pyruvate (%) |
| Control | 6.25±0.081)d2) |
| Roasting | 32.74±1.86b |
| Steaming | 8.07±0.14cd |
| Roasting after Steaming | 37.05±0.37a |
| Blanching | 8.85±1.26c |
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).