SOLICHAH, Alfiatus; HERDYASTUTI, Nuniek. 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, [S. l.], v. 10, n. 3, p. 280–287, 2021. DOI: 10.26740/ujc.v10n3.p280-287. Disponível em: https://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/43382. Acesso em: 27 oct. 2025.