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Articles

Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

Efecto que conlleva la trituración y el calentamiento del ajo en la formación de compuestos organosulfurados volátiles

ORCID Icon, ORCID Icon, & ORCID Icon
Pages 796-803 | Received 08 May 2019, Accepted 08 Aug 2019, Published online: 14 Oct 2019

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