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Y. Kodera, H. Matsuura, H. Sumiyoshi and S. Sumi, “Chemical and Biological Properties of Sulfur-Containing Compounds Derived from Garlic, Chapter 30,” In: F. Shahidi, C. T. Ho, S. Watanabe and T. Osawa, Ed., Food Factors in Health Promotion and Disease Prevention, ACS Symposium Series Vol. 851, American Chemical Society, Washington DC, 2003, pp. 346-357.

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