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11Chemical composition and classification of culinary and pharmaceutical garlic-based products, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Composition of organosulfur compounds from cool- and warm-type garlic (Allium sativum L.) in Korea, Food Science and Biotechnology Garlic, Toxicology and Clinical Pharmacology of Herbal Products GC-MS (EI, PCI, NCI, SIM) SPECMA Bank Analysis of Volatile Sulfur Compounds In Garlic Essential Oils, Essential Oils and Waxes Pflanzliche lipidsenkende Mittel, Phytopharmaka Fettstoffwechselst??rungen, Phytopharmaka-Report Production and characterization of an interspecific hybrid between leek and garlic, Theoretical and Applied Genetics Optimization of the formation of vinyldithiins, therapeutic compounds from garlic, European Food Research and Technology Differential inhibitory effects of garlic-derived organosulfur compounds on cholesterol biosynthesis in primary rat hepatocyte cultures, Lipids Comparison of GC-MS and HPLC for the analysis ofAllium volatiles, Chromatographia