Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic
Year: 2017
Type: article
Institution: Universidade de Santiago de Compostela
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2770875299