Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds
出版年份 2014 全文链接
标题
Evaluating the Anti-Neuroinflammatory Capacity of Raw and Steamed Garlic as Well as Five Organosulfur Compounds
作者
关键词
-
出版物
MOLECULES
Volume 19, Issue 11, Pages 17697-17714
出版商
MDPI AG
发表日期
2014-10-31
DOI
10.3390/molecules191117697
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