Nur, A., S. Supriyadi, and U. Santoso. “Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker ”. Indonesian Food Science and Technology Journal, vol. 8, no. 1, Dec. 2024, pp. 43-51, doi:10.22437/ifstj.v8i1.32730.