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pro vyhledávání: '"Safwanudin Ahmad Nordin"'
Publikováno v:
ICMHI
Recent study shows that moderately cooked garlic caused polysulfide-enhancement that increased the hydrogen sulfide (H2S) bioavailability, to improve various physiological processes including blood pressure regulation. We investigated the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17ad2d21fc260338cba330e584b956df
https://doi.org/10.1145/3472813.3472834
https://doi.org/10.1145/3472813.3472834
