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

/en

Autores

Martínez-Casas, L. Lage-Yusty, M. López-Hernández, J.

Año de publicación

2017

Publicado en

Journal of Agricultural and Food Chemistry, 65(49)

Páginas

10804-10811

Link

https://pubs.acs.org/doi/10.1021/acs.jafc.7b04423