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 |
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| Zdroj: | Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan; 2022, Vol. 33 Issue 1, p69-76, 8p |
| Databáze: | Complementary Index |
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