Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation - Concepedia

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Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

110

Citations

15

References

2006

Year

Emiko Sato, Masahiro Kohno, Hamasuke Hamano, Yoshimi Niwano

Plant Foods for Human Nutrition

PhytochemicalSpontaneous Short-term FermentationOxidative Stress

References

	Year	Citations

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