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Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish R...

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Publicado en:Foods
Autores principales: Toledano Medina, M. Ángeles, Pérez-Aparicio, Jesús, Moreno-Ortega, Alicia, Moreno-Rojas, Rafael
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2019
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6723566/
https://ncbi.nlm.nih.gov/pubmed/31382578
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080314
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