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C. C. Wu, L. Y. Sheen, W. H. Chen, S. J. Tsai and C. K. Lii, “Effect of Organosulfur Compounds from Garlic Oil on the Antioxidation System in Rat Liver and Red Blood Cells,” Food and Chemical Toxicology, Vol. 39, No. 6, 2001, pp. 563-569. doi:10.1016/S0278-6915(00)00171-X

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