Influence of variety and storage time of fresh garlic on the physicochemical and antioxidant properties of black garlic

RAFAEL MORENO ROJAS2026-01-292026-01-29201910.3390/foods80803142-s2.0-85070899714https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30738Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceInfluence of variety and storage time of fresh garlic on the physicochemical and antioxidant properties of black garlicresearch article