https://scholars.lib.ntu.edu.tw/handle/123456789/98181
Title: | Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells | Authors: | Wu, C.-C. Sheen, L.-Y. Chen, H.-W. Tsai, S.-J. Sheen L.Y. |
Issue Date: | 2001 | Journal Volume: | 39 | Journal Issue: | 6 | Start page/Pages: | 563-569 | Source: | Food and Chemical Toxicology | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/190084 | DOI: | 10.1016/S0278-6915(00)00171-X |
Appears in Collections: | 食品科技研究所 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.