NGUYEN, N. T.; HOA, P. N.; THAO, L. T. T.; TUAN, P. D. Effect of thermal treatment on the antioxidant ability of black garlic produced from Phan Rang’s natural fresh material. Vietnam Journal of Science and Technology, [S. l.], v. 55, n. 1, p. 29–34, 2017. DOI: 10.15625/0866-708X/55/1/9014. Disponível em: https://vjs.ac.vn/index.php/jst/article/view/9014. Acesso em: 19 apr. 2024.