The Effects of Processing Time on the Total Phenolic, FlavonoidContent, andAntioxidant Activity of Multi Bulb and Single Bulb Black Garlic.

Autor: Krisnawan, Alfian Hendra, Budiono, Ryanto, Natarika, Albina, ArumMirani, Andarini, Novia

Publikováno v: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan; 2022, Vol. 33 Issue 1, p69-76, 8p