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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
- 1.BEDRNÍČEK, J., LAKNEROVÁ, I., LORENC, F., MORAES, P.P.D., JAROŠOVÁ, M., SAMKOVÁ, E., TŘÍSKA, J., VRCHOTOVÁ, N., KADLEC, J., SMETANA, P. The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods. 2021, 10(11), 2703. E-ISSN 2304-8158. Dostupné z: doi: 10.3390/foods10112703.
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