EBRAHIMI PURE, A.; EBRAHIMI PURE, M. Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar. Applied Food Biotechnology, [S. l.], v. 3, n. 4, p. 246–252, 2016. DOI: 10.22037/afb.v3i4.12312. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/12312. Acesso em: 22 may. 2024.