DOI:
10.1055/s-00000101
Zeitschrift für Phytotherapie
LinksClose Window
References
Sato E, Kohno M, Hamano H, Niwano Y.
Increased anti-oxidative potency of garlic by spontaneous short-term fermentation.
Plant Foods Hum Nutr 2006;
61: 157-160
Access:
Access:
We do not assume any responsibility for the contents of the web pages of other providers.