BINICI, Halil İbrahim; SAVAŞ, Adem; ERIM, Burak. Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic. Italian Journal of Food Science, Singapore, v. 37, n. 1, p. 432–440, 2025. DOI: 10.15586/ijfs.v37i1.2877. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2877. Acesso em: 21 apr. 2026.