Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic

  1. Martínez-Casas, L.
  2. Lage-Yusty, M.
  3. López-Hernández, J.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Year of publication: 2017

Volume: 65

Issue: 49

Pages: 10804-10811

Type: Article

DOI: 10.1021/ACS.JAFC.7B04423 GOOGLE SCHOLAR
Data source: Scopus