Establishing compositional differences between fresh and black garlic by a metabolomics approach based on LC

FELICIANO PRIEGO CAPOTE2026-01-292026-01-29201710.1016/j.jfca.2017.05.0042-s2.0-85020377783https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28159Food ScienceEstablishing compositional differences between fresh and black garlic by a metabolomics approach based on LC–QTOF MS/MS analysisresearch article