ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Acidity"
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Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic
(MDPI, 2019)Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C) and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the di erences in the process and in ...