1 Block, E., "The organosulfur chemistry of the Genus Allium-Implications for the organic chemistry of sulfur. Angew. Chem" 31 : 1135-1178, 1992
2 Mellor, A., "The inhibition of mitochondria peroxidation by ubiquinone and ubiquinol" 241 : 4353-4356, 1966
3 Yu, T. J., "Stability of allicin in garlic juice" 54 : 977-980, 1989
4 Iberl, B., "Production of allicin transformation: Ajoenes and dithiins, characterization and their determination by HPLC" 56 : 202-211, 1990
5 Kwon, S. K., "Organosulfur compounds from Allium sativum and physiological activities. J" 11 : 8-32, 2003
6 Qiuhui H., "Isolation and identification of organosulfur compounds oxidizing Canine Erythrocytes from Garlic (Allium sativum)" 50 : 1059-1062, 2002
7 Lawson, L. D., "Identification and HPLC sulfides and dialk(en)yl thiosulfinates in commercial garlic products" 57 : 363-370, 1991
8 Han, J., "Highlights of the cancer chemoprevention studies in China" 22 : 712-722, 1993
9 Kim, M. R, "Garlic flavor" 12 : 176-, 1983
10 Wu, C, C., "Effercts of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells" 39 : 563-569, 2001
1 Block, E., "The organosulfur chemistry of the Genus Allium-Implications for the organic chemistry of sulfur. Angew. Chem" 31 : 1135-1178, 1992
2 Mellor, A., "The inhibition of mitochondria peroxidation by ubiquinone and ubiquinol" 241 : 4353-4356, 1966
3 Yu, T. J., "Stability of allicin in garlic juice" 54 : 977-980, 1989
4 Iberl, B., "Production of allicin transformation: Ajoenes and dithiins, characterization and their determination by HPLC" 56 : 202-211, 1990
5 Kwon, S. K., "Organosulfur compounds from Allium sativum and physiological activities. J" 11 : 8-32, 2003
6 Qiuhui H., "Isolation and identification of organosulfur compounds oxidizing Canine Erythrocytes from Garlic (Allium sativum)" 50 : 1059-1062, 2002
7 Lawson, L. D., "Identification and HPLC sulfides and dialk(en)yl thiosulfinates in commercial garlic products" 57 : 363-370, 1991
8 Han, J., "Highlights of the cancer chemoprevention studies in China" 22 : 712-722, 1993
9 Kim, M. R, "Garlic flavor" 12 : 176-, 1983
10 Wu, C, C., "Effercts of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells" 39 : 563-569, 2001
11 Small, L. D., "Comparison of some properties of thiosulfonates and thiosulfinates" 71 : 3565-3566, 1949
12 Block, E., "Antithrombotic organosulfur compounds from garlic: Structural, machanistic, and synthetic studies" 108 : 7045-7055, 1986
13 Ankri, S., "Antimicrobial properties of allicin from garlic" 2 : 125-129, 1999
14 Cavellito, C., "Allicin, the anti-bacterial principles of Allium sativum 1. Isolation, physical properties and anti-bacterial action" 66 : 1952-1954, 1944
15 Small, L. D., "Alkyl thiosulfinates" 69 : 1710-1713, 1947