LENKOVÁ, M. .; BYSTRICKÁ, J. .; CHLEBO, P. .; KOVAROVIČ, J. . Garlic (Allium sativum L.) - the content of bioactive compounds. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 405–412, 2018. DOI: 10.5219/830. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/830. Acesso em: 24 nov. 2024.