Allicin and Allicin-Derived Garlic Compounds Increase...

Journal of Agricultural and Food Chemistry 2005 / 03 Vol. 53; Iss. 6

Allicin and Allicin-Derived Garlic Compounds Increase Breath Acetone through Allyl Methyl Sulfide:  Use in Measuring Allicin Bioavailability

Lawson, Larry D., Wang, Z. Jonathan
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Volume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf048323s
Date:
March, 2005
File:
PDF, 143 KB
english, 2005
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