Cloves of garlic,Allium sativum. The pungent taste of garlic is due to the presence of a chemical called allyl sulphide | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Michler, Astrid & Hans-Frieder |
Taille de l’image : | 4188 px × 3349 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |