Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves

RAFAEL MORENO ROJAS2026-01-292026-01-29201610.1016/j.foodchem.2015.11.1282-s2.0-84949921307https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26630Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceEvolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled clovesresearch article