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Med 51 (11) (2011) 19431951

Adding a proper amount of allicin can ensure food safety by reducing acrylamide content during food processing (Li X

Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), mainte

Cell Rep 26:1104.e41111.e4

pooled analysis of GOLDEN 3 and GOLDEN 4

What Are Moles
