S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and prev

dc.contributor.author	Uto-Kondo, Harumi
dc.contributor.author	Hase, Ayumu
dc.contributor.author	Yamaguchi, Yusuke
dc.date.accessioned	2019-04-24T09:43:41Z
dc.date.available	2019-04-24T09:43:41Z
dc.date.issued	2018-04
dc.identifier.issn	09168451
dc.identifier.uri	http://hdl.handle.net/123456789/7344
dc.description	p.724-731	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	In : Bioscience biotechnology & biochemistry, Vol.82, n°4 (Avr.2018);
dc.subject	Précurseur d’odeur d’ail	en_US
dc.subject	Absorption d’éthanol	en_US
dc.subject	Métabolisme d’éthanol	en_US
dc.subject	Concentration d’éthanol de sang	en_US
dc.subject	S-allyl-L-cystéine sulfoxyde	en_US
dc.title	S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and prev	en_US
dc.type	Article	en_US