An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
| Autor: | Putnik, Predrag, Gabrić, Domagoj, Roohinejad, Shahin, Barba, Francisco J., Granato, Daniel, Mallikarjunan, Kumar, Lorenzo, José M., Bursać Kovačević, Danijela |
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| Zdroj: | In Food Chemistry 15 March 2019 276:680-691 |
| Databáze: | ScienceDirect |
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