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Biochemical properties of black garlic aged under different temperatures of commercial rice wine extracts in Taiwan

Published Online: 2020-09-15

Published Print: 2021-02

Authors

Chang, Tsan-Chang https://orcid.org/0000-0001-8665-1450
Jang, Hung-Der

Lin, Wang-De
Funding

Funding for this research was provided by:

Ministry of Education, R.O.C. (MKC105R14, MKC106R04)
License Information

Text and Data Mining valid from 2020-09-15

Version of Record valid from 2020-09-15
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Article History

Received: 28 November 2019

Accepted: 25 February 2020

First Online: 15 September 2020

Compliance with ethical standards

:

: The authors declare no potential conflicts of interest.

: This research has not involving human participants and/or animals.

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