Moreno-Ortega, A.; Pereira-Caro, G.; Ludwig, I.A.; Motilva, M.-J.; Moreno-Rojas, J.M.
Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans. Antioxidants 2023, 12, 925.
https://doi.org/10.3390/antiox12040925
AMA Style
Moreno-Ortega A, Pereira-Caro G, Ludwig IA, Motilva M-J, Moreno-Rojas JM.
Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans. Antioxidants. 2023; 12(4):925.
https://doi.org/10.3390/antiox12040925
Chicago/Turabian Style
Moreno-Ortega, Alicia, Gema Pereira-Caro, Iziar A. Ludwig, MarÃa-José Motilva, and José Manuel Moreno-Rojas.
2023. "Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans" Antioxidants 12, no. 4: 925.
https://doi.org/10.3390/antiox12040925
APA Style
Moreno-Ortega, A., Pereira-Caro, G., Ludwig, I. A., Motilva, M. -J., & Moreno-Rojas, J. M.
(2023). Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans. Antioxidants, 12(4), 925.
https://doi.org/10.3390/antiox12040925