DOI:
10.1055/s-00000101
Zeitschrift für Phytotherapie
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References
Martínez-Casas L, Lage-Yusty M, López-Hernández J.
Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic.
J Agric Food Chem 2017;
65: 10804-10811
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