Evaluating the anti-neuroinflammatory capacity of raw and steamed garlic as well as five organosulfur compounds.

Ho SC, Su MS

DOI: 10.3390/molecules191117697
Published: 2014 Oct 31
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules191117697,
  title = {Evaluating the anti-neuroinflammatory capacity of raw and steamed garlic as well as five organosulfur compounds.},
  author = {Ho SC and Su MS},
  year = {2014},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules191117697},
  url = {https://doi.org/10.3390/molecules191117697}
}

RIS

TY  - JOUR
TI  - Evaluating the anti-neuroinflammatory capacity of raw and steamed garlic as well as five organosulfur compounds.
AU  - Ho SC
AU  - Su MS
PY  - 2014
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules191117697
UR  - https://doi.org/10.3390/molecules191117697
ER  -

APA

SC, H., & MS, S. (2014). Evaluating the anti-neuroinflammatory capacity of raw and steamed garlic as well as five organosulfur compounds.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules191117697

Source records

pubmed · retrieved 2026-11-10T07:32:11.804Z