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Physicochemical and textural properties of a Spanish traditional garlic (Allium sativum L.) variety: characterizing distinctive properties of “Fino de Chinchón” garlic

Crossref DOI link: https://doi.org/10.1007/s00217-021-03801-2

Published Online: 2021-06-28

Published Print: 2021-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ruiz-Aceituno, L. https://orcid.org/0000-0002-6964-9188
Lázaro, A.
Funding

Funding for this research was provided by:

Comunidad de Madrid (Project FP18-HORTICULT-CIG)
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Text and Data Mining valid from 2021-06-28

Version of Record valid from 2021-06-28
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Article History

Received: 12 January 2021

Revised: 15 June 2021

Accepted: 19 June 2021

First Online: 28 June 2021

Declarations

:

: The authors declare no conflict of interest.

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