Zobrazeno 1 - 2
of 2
pro vyhledávání: '"LGE, Lipid garlic extract"'
Autor:
Jamil A. Shilpi, Dipto Kumer Sarker, Satyajit D. Sarker, Razina Rouf, Evelin Tiralongo, Lutfun Nahar, Eunus S. Ali, Muhammad Torequl Islam, Shaikh Jamal Uddin
Publikováno v:
Trends in Food Science & Technology
Background Garlic (Allium sativum L.) is a common herb consumed worldwide as functional food and traditional remedy for the prevention of infectious diseases since ancient time. Garlic and its active organosulfur compounds (OSCs) have been reported t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90ce7b3943b32796f9feea02ac8147c0
http://europepmc.org/articles/PMC7434784
http://europepmc.org/articles/PMC7434784
Autor:
Rouf R; Department of Pharmacy, Faculty of Life Science, Bangabandhu Sheikh Mujibur Rahman Science & Technology University, Gopalganj, 8100, Bangladesh., Uddin SJ; Laboratory of Theoretical and Computational Biophysics, Ton Duc Thang University, Ho Chi Minh City, 700000, Viet Nam.; Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City, 700000, Viet Nam., Sarker DK; Pharmacy Discipline, Life Science School, Khulna University, Khulna 9208, Bangladesh., Islam MT; Department of Pharmacy, Faculty of Life Science, Bangabandhu Sheikh Mujibur Rahman Science & Technology University, Gopalganj, 8100, Bangladesh., Ali ES; Department of Biochemistry and Molecular Genetics, Northwestern University, Chicago, IL 60611, USA., Shilpi JA; Pharmacy Discipline, Life Science School, Khulna University, Khulna 9208, Bangladesh., Nahar L; Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool, L3 3AF, UK., Tiralongo E; School of Pharmacy and Pharmacology, Griffith University, Southport, Qld, Australia., Sarker SD; Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool, L3 3AF, UK.
Publikováno v:
Trends in food science & technology [Trends Food Sci Technol] 2020 Oct; Vol. 104, pp. 219-234. Date of Electronic Publication: 2020 Aug 19.