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

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dc.contributor.authorUto-Kondo, Harumi
dc.contributor.authorHase, Ayumu
dc.contributor.authorYamaguchi, Yusuke
dc.date.accessioned2019-04-24T09:43:41Z
dc.date.available2019-04-24T09:43:41Z
dc.date.issued2018-04
dc.descriptionp.724-731en_US
dc.identifier.issn09168451
dc.identifier.urihttp://hdl.handle.net/123456789/7344
dc.language.isoenen_US
dc.relation.ispartofseriesIn : Bioscience biotechnology & biochemistry, Vol.82, n°4 (Avr.2018);
dc.subjectPrécurseur d’odeur d’ailen_US
dc.subjectAbsorption d’éthanolen_US
dc.subjectMétabolisme d’éthanolen_US
dc.subjectConcentration d’éthanol de sangen_US
dc.subjectS-allyl-L-cystéine sulfoxydeen_US
dc.titleS-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and preven_US
dc.typeArticleen_US

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