Comparison of the Bioactive Compounds and Antioxidant Potentials of Fresh and Cooked Polish, Ukrainian, and Israeli Garlic
Shela Gorinstein(Hebrew University of Jerusalem), Simon Trakhtenberg(Kaplan Medical Center), Boris Shtabsky(Jagiellonian University), Elena Katrich(Hebrew University of Jerusalem), H. Bartoń(Jagiellonian University), Hanna Leontowicz(Warsaw University of Life Sciences), Jerzy Drzewiecki(Gdańsk Medical University), Zenon Jastrzębski(Jagiellonian University), Maria Leontowicz(Warsaw University of Life Sciences), Katarzyna Najman(University of Warsaw), Z. Zachwieja(Jagiellonian University)
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