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2021 | 1 |
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Page 1
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.
Foods. 2021 Nov 5;10(11):2703. doi: 10.3390/foods10112703.
Foods. 2021.
PMID: 34828984
Free PMC article.
Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat.
Bedrníček J, Kadlec J, Laknerová I, Mráz J, Samková E, Petrášková E, Hasoňová L, Vácha F, Kron V, Smetana P.
Bedrníček J, et al. Among authors: laknerova i.
Antioxidants (Basel). 2020 Oct 11;9(10):974. doi: 10.3390/antiox9100974.
Antioxidants (Basel). 2020.
PMID: 33050661
Free PMC article.
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Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products.
Bedrníček J, Jirotková D, Kadlec J, Laknerová I, Vrchotová N, Tříska J, Samková E, Smetana P.
Bedrníček J, et al. Among authors: laknerova i.
Food Chem. 2020 Jul 30;319:126562. doi: 10.1016/j.foodchem.2020.126562. Epub 2020 Mar 4.
Food Chem. 2020.
PMID: 32155536
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