Author:
Assagaf Muhammad,Sulistiono Wawan,Smith Husein
Reference14 articles.
1. FAO (2021). Production Yearbook 2021. Food and Agricultural Organization of the United Nations: Rome.
2. Nakamoto M., Kunimura K., Suzuki J.I., Kodera Y., Ther Med. 19(2),1550–1553, (2020).
3. Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum)
4. A. Farha, B. Shahanaz, and A.F.M Jamal Uddin, Int. J. Bus. Soc. Sci. Res. 8(3), 25–27, (2020).
5. Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds