Antiferroptotic properties of allicin and related organosulfur compounds—diallyl disulfide and diallyl trisulfide—from Garlic
Yoko Hirata(Gifu University), Yuji O. Kamatari(Gifu University), Hiroshi Takemori(Gifu University), Haruna Nagase(Gifu University), Kyoji Furuta(Gifu University), Keitaro Satoh(Meikai University)
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