Krisnawan, A.H. et al. 2022. The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic. Jurnal Teknologi dan Industri Pangan. 33, 1 (Jun. 2022), 69–76. DOI:https://doi.org/10.6066/jtip.2022.33.1.69.