Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells

Wu, C.C., L.Y. Sheen, H.-W. Chen, S-J Tsai and C-K Lii (2001) Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells. [Publication]

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Item Type: Publication
Author(s): Wu, C.C., L.Y. Sheen, H.-W. Chen, S-J Tsai and C-K Lii
Author(s) order (without accents): Wu CC LY Sheen H-W Chen S-J Tsai and C-K Lii
Title order (without accents): Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells
Type of publication: Article / Letter to editor
Language: English
Published in: Food and Chemical Toxicology 39, 6, 563--569
Location: internet
Additional info: on Allium sativum Linn.
Checked: yes
ReferenceID: 2w
Depositing User: Unnamed user with email ub-repos@rug.nl
Date Deposited: 07 Jul 2017 12:51
Last Modified: 07 Jul 2017 12:51
URI: http://indianmedicine.eldoc.ub.rug.nl/id/eprint/72911

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