The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic by Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana

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