Cite
HARVARD Citation
Jing, H. (2020). Black Garlic: Processing, Composition Change, and Bioactivity. EFood. 1 (3), pp. 242-246. [Online].
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Jing, H. (2020). Black Garlic: Processing, Composition Change, and Bioactivity. EFood. 1 (3), pp. 242-246. [Online].