Diallyl sulfide--a flavour component from garlic (Allium sativum) attenuates lipid peroxidation in mice infected with Trichinella spiralis (Q43647585)
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scientific article published in May 2001
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Diallyl sulfide--a flavour component from garlic (Allium sativum) attenuates lipid peroxidation in mice infected with Trichinella spiralis |
scientific article published in May 2001 |
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Diallyl sulfide--a flavour component from garlic (Allium sativum) attenuates lipid peroxidation in mice infected with Trichinella spiralis (English)
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Trichinella spiralis
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Grudzinski IP
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Frankiewicz-Jozko A
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Bany J
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1 May 2001
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