Ebrahimi Pure A, Ebrahimi Pure M. Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar. Appl Food Biotechnol [Internet]. 2016 Oct. 1 [cited 2024 Apr. 30];3(4):246-52. Available from: https://journals.sbmu.ac.ir/afb/article/view/12312