Solichah, A., & Herdyastuti, N. (2021). PENGARUH LAMA PEMANASAN PROSES FERMENTASI TERHADAP KADAR FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG HITAM: THE EFFECT OF HEATING TIME FERMENTATION PROCESS ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BLACK GARLIC. Unesa Journal of Chemistry, 10(3), 280–287. https://doi.org/10.26740/ujc.v10n3.p280-287