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This article has been cited by the following publications. This list is generated based on data provided by
Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic.
Journal of Food Process Engineering,
The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.
Journal of Food Science,
Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing.
Food Research International,
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