Cite
HARVARD Citation
Locatelli, D. et al. (2017). Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food chemistry. pp. 219-224. [Online].
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Locatelli, D. et al. (2017). Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food chemistry. pp. 219-224. [Online].