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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 ...