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dungnotnull/black-garlic-fermentation-optimization-agent-skill

🧄 Production-grade multi-agent Claude Skill for black garlic fermentation & functional food optimization. Models S-allyl-cysteine (SAC) yield, Maillard reaction kinetics, humidity/temperature profiles (60–85°C), reducing sugars, and polyphenol retention with PhEur/ISO quality gates & bilingual support (EN/VI). ⚡✨

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