Comparison of antioxidant activity of hydroethanolic fresh...

Food Chemistry 2013 / 9 Vol. 140; Iss. 1-2

Comparison of antioxidant activity of hydroethanolic fresh and aged garlic extracts and their effects on cerebral ischemia

Cervantes, Maria Isabel, de Oca Balderas, Pavel Montes, de Jesús Gutiérrez-Baños, José, Orozco-Ibarra, Marisol, Fernández-Rojas, Berenice, Medina-Campos, Omar Noel, Espinoza-Rojo, Mónica, Ruiz-Tachiqu
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Volume:
140
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.02.053
Date:
September, 2013
File:
PDF, 792 KB
2013
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