@article{bedrnicek_use_2021,
	title = {The use of a thermal process to produce black garlic: {Differences} in the physicochemical and sensory characteristics using seven varieties of fresh garlic},
	volume = {10},
	url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119084668&doi=10.3390%2ffoods10112703&partnerID=40&md5=ea18f839c090762021c117652279e30f},
	doi = {10.3390/foods10112703},
	number = {11},
	journal = {Foods},
	author = {Bedrníček, J. and Laknerová, I. and Lorenc, F. and de Moraes, P.P. and Jarošová, M. and Samková, E. and Tříska, J. and Vrchotová, N. and Kadlec, J. and Smetana, P.},
	year = {2021},
}

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