Download Citation
Recommend
Mark
Alert
Link
Print
Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability
Author:
Mohammad Shafiur Rahman a
| Affiliation: | a Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, Sultanate of Oman |
DOI:
10.1080/10942910601113327
Publication Frequency:
6 issues per year
Published in:
International Journal of Food Properties,
Volume
10,
Issue
2
April
2007
, pages 245
- 268
International Journal of Food Properties,
Volume
10,
Issue
2
April
2007
, pages 245
- 268
Subject:
Food Analysis;
Formats available:
HTML
(English)
:
PDF
(English)
Cited By
This article is cited by 3 other articles. You must have access to this article in order to view its citations.
