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0549731 - ÚVGZ 2022 RIV CH eng J - Journal Article
Bedrníček, J. - Laknerová, I. - Lorenc, F. - Moraes, P.P.D. - Jarošová, M. - Samková, E. - Tříska, Jan - Vrchotová, Naděžda - 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. Roč. 10, č. 11 (2021), č. článku 2703. E-ISSN 2304-8158
R&D Projects: GA MŠMT(CZ) EF16_019/0000797
Research Infrastructure: CzeCOS III - 90123
Institutional support: RVO:86652079
Keywords : allium-sativum l. * antioxidant properties * compositional changes * bioactive compounds * phenolic content * identification * capacity * garlic * ageing process * antioxidant activity * bioactive compounds * organoleptic properties * pHPLC-MS/MS analysis/p * MS analysis
OECD category: Food and beverages
Impact factor: 5.561, year: 2021
Method of publishing: Open access
https://www.mdpi.com/2304-8158/10/11/2703
Permanent Link: http://hdl.handle.net/11104/0325662