Rababah, T. Et Al. 2025. Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content. Applied Food Research , vol.5, no.1 .

Rababah, T., Al-U'datt, M., Angor, M., Alsaad, A., Akkam, Y., Gammoh, S., ... Magableh, G.(2025). Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content. Applied Food Research , vol.5, no.1.

Rababah, Taha Et Al. "Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content," Applied Food Research , vol.5, no.1, 2025

Rababah, Taha Et Al. "Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content." Applied Food Research , vol.5, no.1, 2025

Rababah, T. Et Al. (2025) . "Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content." Applied Food Research , vol.5, no.1.

@article{article, author={Taha Rababah Et Al. }, title={Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content}, journal={Applied Food Research}, year=2025}