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

Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known abo...

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Detalles Bibliográficos
Autores principales: Bedrníček, Jan, Laknerová, Ivana, Lorenc, František, de Moraes, Priscila Probio, Jarošová, Markéta, Samková, Eva, Tříska, Jan, Vrchotová, Naděžda, Kadlec, Jaromír, Smetana, Pavel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623035/
https://www.ncbi.nlm.nih.gov/pubmed/34828984
http://dx.doi.org/10.3390/foods10112703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623035/
https://www.ncbi.nlm.nih.gov/pubmed/34828984
http://dx.doi.org/10.3390/foods10112703

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