Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.

No abstract is available for this paper.

• Publication year

  2005

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2005-03-12

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/JF0404593PMID 15796617
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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