Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

Published 2012 View Full Article

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Title
Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
Authors
Keywords
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Journal
Journal of Functional Foods
Volume 5, Issue 1, Pages 80-86
Publisher
Elsevier BV
Online
2012-09-29
DOI
10.1016/j.jff.2012.08.006

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