SHAHRUM, M. ’Akif B.; HONG, S.-P.; RAMBLI, M.; PHUAH, E.-T. Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic. Food Science and Engineering, [S. l.], v. 5, n. 1, p. 1–9, 2023. DOI: 10.37256/fse.5120243062. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/3062. Acesso em: 23 nov. 2024.