Effect of permanent aromatization with dehydrated and in natura garlic on the physicochemical characteristics, antioxidant activity and thermal stability of olive oil. Research, Society and Development, [S. l.], v. 10, n. 15, p. e412101522945, 2021. DOI: 10.33448/rsd-v10i15.22945. Disponível em: https://rsdjournal.org/rsd/article/view/22945. Acesso em: 5 dec. 2025.