NGUYEN, Nguyen Thi; HOA, Phan Ngoc; THAO, Le Thi Thu; TUAN, Phan Dinh. Effect of thermal treatment on the antioxidant ability of black garlic produced from Phan Rang’s natural fresh material. <b>Vietnam Journal of Science and Technology</b>, Hanoi, VN, v. 55, n. 1, p. 29–34, 2017. DOI: 10.15625/0866-708X/55/1/9014. Disponível em: https://vjs.ac.vn/jst/article/view/9014. Acesso em: 9 jan. 2026.