The Antioxidant Properties of Garlic Compounds: Allyl Cysteine, Alliin, Allicin, and Allyl Disulfide
Author:
Affiliation:
1. Department of Pharmacy, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia.
Publisher
Mary Ann Liebert Inc
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.liebertpub.com/doi/pdf/10.1089/jmf.2006.9.205
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