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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 BedrnĂÄŤek, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, MarkĂ©ta Jarošová, Eva Samková, Jan TĹ™Ăska, Naděžda Vrchotová, JaromĂr Kadlec and Pavel Smetana
Link:
https://www.mdpi.com/2304-8158/10/11/2703
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