Isolation and Identification of Organosulfur Compounds Oxidizing Canine Erythrocytes from Garlic (Allium Sativum)-Reference-Cited by-同舟云学术

Isolation and Identification of Organosulfur Compounds Oxidizing Canine Erythrocytes from Garlic (Allium Sativum)

Published:2002-02-01 Issue:5 Volume:50 Page:1059-1062
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hu Qiuhui¹,Yang Qing¹,Yamato Osamu¹,Yamasaki Masahiro¹,Maede Yoshimitsu¹,Yoshihara Teruhiko¹

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China, Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan, and Department of Veterinary Clinical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo 060-0818, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011182z

Reference13 articles.

1. Novel Heinz Body Hemolysis Factors in Onion (Allium cepa)

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