An analysis of the changes on intermediate products during the thermal processing of black garlic

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Title
An analysis of the changes on intermediate products during the thermal processing of black garlic
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 56-61
Publisher
Elsevier BV
Online
2017-06-16
DOI
10.1016/j.foodchem.2017.06.079

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