Shahrum, Muhammad ’Akif Bin, Shyang-Pei Hong, Masmunira Rambli, and Eng-Tong Phuah. “Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic”. Food Science and Engineering 5, no. 1 (November 3, 2023): 1–9. Accessed October 13, 2024. https://ojs.wiserpub.com/index.php/FSE/article/view/3062.