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Fathizadeh, H., Milajerdi, A., Reiner, Z., Kolahdooz, F., & Asemi, Z
Significant differences exist between fresh and black garlic as a result of the fermentation process used in production, especially in terms of general and physicochemical composition, phenolic profile, antioxidant capacity, and other bioactive components
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Quantitative real-time polymerase chain reaction (qRT-PCR) for target gene expression was performed using the SensiFAST SYBR No-ROX Kit (Bioline)
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