The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

por Bedrníček, Jan, Laknerová, Ivana, Lorenc, František, de Moraes, Priscila Probio, Jarošová, Markéta, Samková, Eva, Tříska, Jan, Vrchotová, Naděžda, Kadlec, Jaromír, Smetana, Pavel
Publicado 2021