Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats
- 1 March 2007
- journal article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 45 (3), 502-507
- https://doi.org/10.1016/j.fct.2006.10.005
Abstract
No abstract availableKeywords
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