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dc.contributor.author Bonaventura, J
dc.contributor.author Rodriguez, EN
dc.contributor.author Beyley, V
dc.contributor.author Vega, IE
dc.date.accessioned 2011-04-15T16:46:29Z
dc.date.issued 2010-08
dc.identifier.citation JOURNAL OF MEDICINAL FOOD, 2010, 13 (4), pp. 943 - 949
dc.identifier.issn 1096-620X
dc.identifier.uri http://hdl.handle.net/10161/3325
dc.format.extent 943 - 949
dc.language.iso en_US en_US
dc.relation.ispartof JOURNAL OF MEDICINAL FOOD
dc.relation.isversionof 10.1089/jmf.2009.0258
dc.subject diallyl disulfide
dc.subject garlic extract
dc.subject hemoglobin
dc.subject posttranslational modification
dc.subject red blood cells
dc.title Allylation of Intraerythrocytic Hemoglobin by Raw Garlic Extracts
dc.type Journal Article
dc.description.version Version of Record en_US
duke.date.pubdate 2010-8-0 en_US
duke.description.endpage 949 en_US
duke.description.issue 4 en_US
duke.description.startpage 943 en_US
duke.description.volume 13 en_US
dc.relation.journal Journal of Medicinal Food en_US
pubs.issue 4
pubs.organisational-group /Duke
pubs.organisational-group /Duke/Nicholas School of the Environment
pubs.organisational-group /Duke/Nicholas School of the Environment/Marine Science and Conservation
pubs.publication-status Published
pubs.volume 13

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