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Park, B. et al. (2016). Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats. Journal of functional foods. pp. 156-165. [Online].
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Park, B. et al. (2016). Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats. Journal of functional foods. pp. 156-165. [Online].