Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

RAFAEL MORENO ROJAS2026-01-292026-01-29202010.3390/foods91115822-s2.0-85102435511https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33084Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceBioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestionresearch article