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    This document is a research paper in Vietnamese that investigates the impact of temperature and drying time on bioactive compounds and antioxidant capabilities of products made from black garlic. It was published in January 2018 with two authors from Can Tho University and has received 0 citations and been read 1,249 times. The authors are also working on related projects involving children's nutritional soups and instant soups.

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    This document is a research paper in Vietnamese that investigates the impact of temperature and drying time on bioactive compounds and antioxidant capabilities of products made from black garlic. It was published in January 2018 with two authors from Can Tho University and has received 0 citations and been read 1,249 times. The authors are also working on related projects involving children's nutritional soups and instant soups.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    13 views8 pages

    Binder 100

    Uploaded by

    khoa bui dang
    This document is a research paper in Vietnamese that investigates the impact of temperature and drying time on bioactive compounds and antioxidant capabilities of products made from black garlic. It was published in January 2018 with two authors from Can Tho University and has received 0 citations and been read 1,249 times. The authors are also working on related projects involving children's nutritional soups and instant soups.

    Copyright:

    © All Rights Reserved
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    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/332604369

    ẢNH HƯỞNG CỦA NHIỆT ĐỘ VÀ THỜI GIAN SẤY ĐẾN CÁC HỢP CHẤT CÓ
    HOẠT TÍNH SINH HỌC VÀ KHẢ NĂNG CHỐNG OXY HÓA CỦA CÁC SẢN PHẨM
    TỪ TỎI ĐEN

    Article · January 2018

    CITATIONS READS

    0 1,249

    2 authors:

    Thuy Minh Nguyen Nguyen Ai Thach


    Can Tho University Can Tho University
    178 PUBLICATIONS   259 CITATIONS    8 PUBLICATIONS   5 CITATIONS   

    SEE PROFILE SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    Children's nutritional soup from "Xiem" banana and utilizing by-products to create value-added products View project

    Effect of ingredients and processing techniques on instant soup with high nutritional quality View project

    All content following this page was uploaded by Thuy Minh Nguyen on 24 April 2019.

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