Article Versions Notes

Chan K-H, Chang C-K, Gavahian M, Yudhistira B, Santoso SP, Cheng K-C, Hsieh C-W. The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.). Molecules. 2022; 27(20):6992. https://doi.org/10.3390/molecules27206992

Chan, Kai-Hui, Chao-Kai Chang, Mohsen Gavahian, Bara Yudhistira, Shella Permatasari Santoso, Kuan-Chen Cheng, and Chang-Wei Hsieh. 2022. "The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)" Molecules 27, no. 20: 6992. https://doi.org/10.3390/molecules27206992

Chan, K. -H., Chang, C. -K., Gavahian, M., Yudhistira, B., Santoso, S. P., Cheng, K. -C., & Hsieh, C. -W. (2022). The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.). Molecules, 27(20), 6992. https://doi.org/10.3390/molecules27206992