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Reactive oxygen species scavenging capacity of different cooked garlic preparations

✍ Scribed by José Pedraza-Chaverrí; Omar N. Medina-Campos; Rosaura Ávila-Lombardo; Alma Berenice Zúñiga-Bustos; Marisol Orozco-Ibarra

Book ID: 116718197
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 174 KB
Volume: 78
Category: Article
ISSN: 0024-3205
DOI: 10.1016/j.lfs.2005.05.075

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