id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-12553		cet-12553		6	.pdf	application/pdf	3723	197	57	Black garlic is produced through the natural aging of whole ordinary garlic under controlled conditions of high temperature and humidity for several days, without any artificial treatments or additives. The optimal process conditions and time were determined and the time of the browning of the cloves have been reduced considerably; the tests to produce black garlic are carried out with different temperature values (70-80-90°C) and different relative humidity values (70-80-90% RH).	cache/cet-12553.pdf	txt/cet-12553.txt