Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)

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dc.contributor.authorSupatra Karnjanapratum
dc.contributor.authorSuriyan Supapvanich
dc.contributor.authorPensiri Kaewthong
dc.contributor.authorSirima Takeungwongtrakul
dc.date.accessioned2025-07-21T06:03:56Z
dc.date.issued2020-08-11
dc.identifier.doi10.1007/s13197-020-04698-7
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9653
dc.subjectSteaming
dc.subject.classificationGarlic and Onion Studies
dc.titleImpact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
dc.typeArticle

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