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

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Author(s): NASSUR, R. de C. M. R.; VILAS BOAS, E. V. de B.; RESENDE, F. V.

Summary: The 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.

Publication year: 2018

Types of publication: Journal article

Unit: Embrapa Vegetables

Keywords: Alho, Alho negro, Allium Sativum, Antioxidant activity, Chemical composition, Consumer acceptance, Cultivar Amarante

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