The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods
| Year | 2025 |
| Author | |
| Created date | 2025-09-11 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2025 |
| Publication month | 7 |
| Journal name | Food Science & Nutrition |
| Journal sponsor | Wiley |
| Publication area | 美國 |
| Volume | 13 |
| Issue | e70743 |
| Start page | 1 |
| End page | 17 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | NSTC 113-2622- E- 020- 003 |