Antiferroptotic properties of allicin and related organosulfur compounds—diallyl disulfide and diallyl trisulfide—from Garlic
| Autor: | Hirata, Yoko, Nagase, Haruna, Satoh, Keitaro, Takemori, Hiroshi, Furuta, Kyoji, Kamatari, Yuji O. |
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| Zdroj: | In Food and Chemical Toxicology January 2025 195 |
| Databáze: | ScienceDirect |
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