Article Versions Notes

Bedrníček J, Laknerová I, Lorenc F, Moraes PPd, Jarošová M, Samková E, Tříska J, Vrchotová N, Kadlec J, Smetana P. The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods. 2021; 10(11):2703. https://doi.org/10.3390/foods10112703

Bedrníček, Jan, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, and Pavel Smetana. 2021. "The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic" Foods 10, no. 11: 2703. https://doi.org/10.3390/foods10112703

Bedrníček, J., Laknerová, I., Lorenc, F., Moraes, P. P. d., Jarošová, M., Samková, E., Tříska, J., Vrchotová, N., Kadlec, J., & Smetana, P. (2021). The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods, 10(11), 2703. https://doi.org/10.3390/foods10112703