DEWI, N. N. A.; MUSTIKA, I. W. Nutrition content and antioxidant activity of black garlic. International journal of health sciences, [S. l.], v. 2, n. 1, p. 11–20, 2018. DOI: 10.29332/ijhs.v2n1.86. Disponível em: https://sciencescholar.us/journal/index.php/ijhs/article/view/86. Acesso em: 23 jul. 2024.