PUTRI, A. S.; MUFALLA, S. N.; RUSDI, H. O.; WONORAHARDJO, S.; SUHARTI, S. Effect of fermentation on the organosulfur compound profile and antibacterial activity of black garlic (Allium sativum) extract. Eclética Química, [S. l.], v. 51, p. e–1572, 2026. DOI: 10.26850/1678-4618.eq.v51.2026.e1572. Disponível em: https://revista.iq.unesp.br/index.php/ecletica/article/view/1572. Acesso em: 18 may. 2026.