Quantitative evaluation of the antioxidant properties of garlic and shallot preparations
Shallots and garlic are an important part of the diet of many populations and there is long-held belief in their health enhancing properties. This study tested whether fresh and commercial shallot and garlic preparations have antioxidant properties that might justify such claims.
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| Main Authors: | , , , |
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| 格式: | In Vitro |
| 語言: | English |
| 出版: |
2014
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| 在線閱讀: | http://www.ncbi.nlm.nih.gov/pubmed/3502482 http://cmuir.cmu.ac.th/handle/6653943832/3206 |
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| 機構: | Chiang Mai University |
| 語言: | English |