Ebrahimi Pure, Ali, and Monir Ebrahimi Pure. “Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar”. Applied Food Biotechnology 3, no. 4 (October 1, 2016): 246–252. Accessed May 30, 2024. https://journals.sbmu.ac.ir/afb/article/view/12312.