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Journal: Foods, 2021
Volume: 10
Number: 2703

Article: The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
Authors: by Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec and Pavel Smetana
Link: https://www.mdpi.com/2304-8158/10/11/2703

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