Bioavailability of Organosulfur Compounds after the Ingestion of Black Garlic by Healthy Humans

The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these compounds in humans is limited. By means of ultra-high-performance liquid chrom...

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Príomhchruthaitheoirí: Alicia Moreno-Ortega (Údar), Gema Pereira-Caro (Údar), Iziar A. Ludwig (Údar), María-José Motilva (Údar), José Manuel Moreno-Rojas (Údar)
Formáid: LEABHAR
Foilsithe / Cruthaithe: MDPI AG, 2023-04-01T00:00:00Z.
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