Garlic oleoresin: characterization of the volatile compounds and use. Ciencia y Tecnología de Alimentos, [S. l.], v. 20, n. 3, p. 49–53, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/629.. Acesso em: 18 may. 2024.