AGRIS - International System for Agricultural Science and Technology

Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

2007

Cavagnaro, P.F. | Camargo, A. | Galmarini, C.R. | Simon, P.W.


Bibliographic information
Journal of agricultural and food chemistry
Volume 55 Issue 4 ISSN 0021-8561
Pagination
p. 1280-1288.
Other Subjects
Allicin; Thiosulfinates; Platelet aggregation; Organic sulfur compounds
Language
English
Note
Includes references

2013-06-15
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