Article Versions Notes

Yamaguchi Y, Honma R, Yazaki T, Shibuya T, Sakaguchi T, Uto-Kondo H, Kumagai H. Sulfuric Odor Precursor S-Allyl-l-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury. Antioxidants. 2019; 8(9):385. https://doi.org/10.3390/antiox8090385

Yamaguchi, Yusuke, Ryosuke Honma, Tomoaki Yazaki, Takeshi Shibuya, Tomoya Sakaguchi, Harumi Uto-Kondo, and Hitomi Kumagai. 2019. "Sulfuric Odor Precursor S-Allyl-l-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury" Antioxidants 8, no. 9: 385. https://doi.org/10.3390/antiox8090385

Yamaguchi, Y., Honma, R., Yazaki, T., Shibuya, T., Sakaguchi, T., Uto-Kondo, H., & Kumagai, H. (2019). Sulfuric Odor Precursor S-Allyl-l-Cysteine Sulfoxide in Garlic Induces Detoxifying Enzymes and Prevents Hepatic Injury. Antioxidants, 8(9), 385. https://doi.org/10.3390/antiox8090385