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The effect of humidity and temperature on total polyphenol content and antioxidant activity of black garlic produced from peeled cloves of garlics

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Recently, using peeled cloves of garlics for produce black garlic has been investigated, but the effect of humidity and temperature on antioxidant activity and polyphenol content of black garlic produced from peeled cloves of garlic have not been studied yet.

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Nội dung Text: The effect of humidity and temperature on total polyphenol content and antioxidant activity of black garlic produced from peeled cloves of garlics

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