Hamano, Hamasuke, Chihiro Sutoh, Yoshiyuki Osanai, and Jin-ichi Sasaki. 2019. “Chemical Constituents of the Volatile Derived from the Black Garlic Processing”. Journal of Advances in Biology & Biotechnology 22 (4), 1-5. https://doi.org/10.9734/jabb/2019/v22i430121.