00993naa a2200253 a 450000100080000000500110000800800410001902200140006002400470007410000270012124501150014826000090026352002250027265000250049765000250052265000240054765000090057165000190058065300150059965300220061470000280063670000190066477300560068320931292018-07-10       2018    bl uuuu     u00u1 u    #d  a2177-51337 ahttps://doi.org/10.14295/cs.v8i3.22512DOI1 aNASSUR, R. de C. M. R.  aBlack garlicbtransformation effects, characterization and consumer purchase intention.h[electronic resource]  c2018  aThe  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.  aAntioxidant activity  aChemical composition  aConsumer acceptance  aAlho  aAllium Sativum  aAlho negro  aCultivar Amarante1 aVILAS BOAS, E. V. de B.1 aRESENDE, F. V.  tComunicata Scientiaegv. 8, n. 3, p. 444-451, 2017.