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Allicin and Allicin-Derived Garlic Compounds Increase Breat..:
Lawson, Larry D.
;
Wang, Z. Jonathan
Journal of Agricultural and Food Chemistry. 53 (2005) 6 - p. 1974-1983 , 2005
Link:
https://doi.org/10.1021/jf048323s
RT Journal T1 <Title>Allicin and Allicin-Derived Garlic Compounds Increase Breath Acetone through Allyl Methyl Sulfide: Use in Measuring Allicin Bioavailability</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf048323s&Exemplar=1&LAN=DE A1 Lawson, Larry D. A1 Wang, Z. Jonathan PB American Chemical Society (ACS) YR 2005 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 53 IS 6 SP 1974 OP 1983 LK http://dx.doi.org/https://doi.org/10.1021/jf048323s DO https://doi.org/10.1021/jf048323s SF ELIB - SuUB Bremen
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