Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic

Authors

Martínez-Casas, L. Lage-Yusty, M. López-Hernández, J.

Year of publication

2017

Published in

Journal of Agricultural and Food Chemistry, 65(49)

Pages

10804-10811

Link

https://pubs.acs.org/doi/10.1021/acs.jafc.7b04423