DWI NURUL KHOTIMAH; DANANG RAHARJO; BAGAS ARDIYANTORO. Comparison Of Flavonoid Content And Α-Amylase Inhibition Activity Of Ethanol Extracts From Compound Garlic (Allium Sativum L), Black Garlic, And Single Garlic. International Journal of Health Engineering and Technology, [S. l.], v. 4, n. 3, 2025. DOI: 10.55227/ijhet.v4i3.369. Disponível em: https://afdifaljournal.com/journal/index.php/ijhet/article/view/369. Acesso em: 28 may. 2026.