{"id":4664,"date":"2017-11-21T18:42:07","date_gmt":"2017-11-21T17:42:07","guid":{"rendered":"https:\/\/www.foodchempack.com\/?post_type=articulos&#038;p=4664"},"modified":"2024-09-03T15:48:46","modified_gmt":"2024-09-03T13:48:46","slug":"changes-in-the-aromatic-profile-sugars-and-bioactive-compounds-when-purple-garlic-is-transformed-into-black-garlic","status":"publish","type":"articulo","link":"https:\/\/www.foodchempack.com\/en\/articulo\/changes-in-the-aromatic-profile-sugars-and-bioactive-compounds-when-purple-garlic-is-transformed-into-black-garlic\/","title":{"rendered":"Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":5161,"template":"","categoria_publicaciones":[],"_links":{"self":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/articulo\/4664"}],"collection":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/articulo"}],"about":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/types\/articulo"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/media\/5161"}],"wp:attachment":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/media?parent=4664"}],"wp:term":[{"taxonomy":"categoria_publicaciones","embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/categoria_publicaciones?post=4664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}