FREDOTOVIĆ, Ž.; PUIZINA, J. EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS. Italian Journal of Food Science, Singapore, v. 31, n. 1, 2018. DOI: 10.14674/IJFS-1221. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1221. Acesso em: 14 may. 2026.