An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
| Image |  |
|---|---|
| Description | scholarly article by Predrag Putnik et al published 15 March 2019 in Food Chemistry |
| Author/s |
author: Francisco J. Barba Shahin Roohinejad Predrag Putnik Daniel Granato |
| Publication date | March 2019 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |