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H. Fujisawa, K. Suma, K. Origuchi, H. Kumagai, T. Seki and T. Ariga, “Biological and Chemical Stability of Garlic-derived Allicin,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 11, 2008, pp. 4229-4235. doi:10.1021/jf8000907

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