Article citationsMore>>

Cavagnaro, P.F., Camargo, A., Galmarini, C.R. and Simon, P.W. (2007) Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content. Journal of Agricultural and Food Chemistry, 55, 1280-1288.
http://dx.doi.org/10.1021/jf062587s

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top