EBHOMIENLEN, J. O. .; AGBOOLA, O. L. .; AZEKE, M.; KEHINDE, B. .; AKWU, B. Comparative Studies on the Effect of Boiling and Sprouting on Antioxidant Potential of Onion (Allium cepa) and Garlic (Allium sativum). Journal of Chemistry and Nutritional Biochemistry, [S. l.], v. 5, n. 2, p. 1–15, 2024. DOI: 10.48185/jcnb.v5i2.1157. Disponível em: https://sabapub.com/index.php/jcnb/article/view/1157. Acesso em: 21 apr. 2025.