Počet záznamů: 1
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.
Počet záznamů: 1