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The compound, diallyl disulfide, enriched in garlic, prevents the progression of doxorubicin-induced nephropathy
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Journal Title: | Food Science and Technology |
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Authors and Corporations: | , , , , |
In: | Food Science and Technology, 39, 2019, 4, p. 1040-1046 |
Type of Resource: | E-Article |
Language: | Undetermined |
published: |
FapUNIFESP (SciELO)
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Subjects: |