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The present work is a continuation of a previous paper on thesubject. It aims at studying the antioxidant mechanisms of garlic samplessubjected to different cooking treatments, and to find relationships withthe main beneficial pure organosulfur compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::363959fed715bed50452cb58634a5cfb
http://www.sciencedirect.com/science/article/pii/S0308814616316181
http://www.sciencedirect.com/science/article/pii/S0308814616316181
Autor:
F. del Viso, A. F. Puebla, C. M. Fusari, A. C. Casabuono, A. S. Couto, H. G. Pontis, H. E. Hopp, R. A. Heinz
Publikováno v:
Plant & Cell Physiology; Mar2009, Vol. 50 Issue 3, p489-503, 1p
