HIGHLIGHTS
- who: Jingyang Lu et al. from the Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and, Tianjin University, Tianjin, China have published the research: Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products, in the Journal: Molecules 2023, 28, 804. of /2023/
- what: In this study, the differences and relationships of the components of four kinds of garlic, including WG, GG, BG and LAG were investigated to explore antioxidant properties and antiproliferative capacities.
- how: In this study GC-MS (gas chromatography-mass spectrometry) DPPH . . .
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