Antioxidant activity of the garlic (Allium sativum L.) submitted to different technological processes

Silva, Carla Sousa eNovo, CatarinaFerreira da vinha, Ana2019-09-272019-09-2720181472-6963http://hdl.handle.net/10284/8053engAllium sativum L.Bioactive compoundsAntioxidant activityReactive speciesAntioxidant activity of the garlic (Allium sativum L.) submitted to different technological processesjournal article10.1186/s12913-018-3444-8