The Antioxidant Properties of Garlic Compounds: Allyl Cysteine, Alliin, Allicin, and Allyl Disulfide
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- Lip Yong Chung
- Department of Pharmacy, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia.
収録刊行物
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- Journal of Medicinal Food
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Journal of Medicinal Food 9 (2), 205-213, 2006-06
Mary Ann Liebert Inc