1. Garlic Extract
A. Allicin by HPLC, Odorless: 0.2%, 1%, 1.5%, 2%, 3%, 3.5%
B. Alliin by HPLC, Odorlesst: 1%, 2%, 3%, 4.5%, 5%
C. Extract ratio: 4: 1, 10: 1, 20: 1, 100: 1

2. Odorless Concentrated Garlic Liquid

3. Odorless Garlic Oil: Alliin 1%, 2%

4. Natural Garlic Oil: 50%, 20: 1, 10: 1

5. Odorless Garlic Powder

6. Fermented Black Garlic(Aged Black Garlic): Whole bulb, Powder, Concentrated liquid