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December 31, 2016Preventive Nutrition and Food ScienceOpen Access

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

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OKOk-Ju KangUlsan College

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Ok-Ju Kang (2016) studied this question.

synapsesocial.com/papers/6a9e5669ab69613351da2fbd https://doi.org/10.3746/pnf.2016.21.4.348

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