Black garlic: transformation effects, characterization and consumer purchase intention.

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dc.contributorRITA DE CÁSSIA MIRELA RESENDE NASSUR, Bahia State University, Juazeiro, BA; EDUARDO VALÉRIO DE BARROS VILAS BOAS, Federal University of Lavras, Lavras, MG.; FRANCISCO VILELA RESENDE, CNPH.
dc.creatorNASSUR, R. de C. M. R.
dc.creatorVILAS BOAS, E. V. de B.
dc.creatorRESENDE, F. V.
dc.date2018-07-11T00:36:50Z
dc.date2018-07-11T00:36:50Z
dc.date2018-07-10
dc.date2018
dc.date2018-07-11T00:36:50Z
dc.date.accessioned2026-07-07T04:07:20Z
dc.descriptionThe aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention.
dc.identifierComunicata Scientiae, v. 8, n. 3, p. 444-451, 2017.
dc.identifier2177-5133
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1093129
dc.identifierhttps://doi.org/10.14295/cs.v8i3.2251
dc.identifier.urihttp://hdl.handle.net/123456789/452223
dc.languageeng
dc.rightsopenAccess
dc.subjectCultivar Amarante
dc.subjectAlho negro
dc.subjectAlho
dc.subjectAllium Sativum
dc.subjectChemical composition
dc.subjectAntioxidant activity
dc.subjectConsumer acceptance
dc.titleBlack garlic: transformation effects, characterization and consumer purchase intention.
dc.typeArtigo de periódico

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