Cite
MLA Citation
Predrag Putnik et al.. “An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties.” Food chemistry, vol. 276, 2019, pp. 680–691. http://access.bl.uk/ark:/81055/vdc_100071727299.0x000038