Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21307 https://www.mdpi.com/2673-9976/40/1/29 https://doi.org/10.3390/blsf2024040029 |
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