1. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. (1st April 2017) Authors: Locatelli, D.A.; Nazareno, M.A.; Fusari, C.M.; Camargo, A.B. Journal: Food chemistry Issue: Volume 220(2017) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗