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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