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For: Tocmo R, Wu Y, Liang D, Fogliano V, Huang D. Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. Food Chemistry 2017;221:1867-73. [DOI: 10.1016/j.foodchem.2016.10.076] [Cited by in Crossref: 26] [Cited by in F6Publishing: 18] [Article Influence: 5.2] [Reference Citation Analysis]
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