Allyl-containing sulfides in garlic increase uncoupling protein content inbrown adipose tissue, and adrenaline secretion (vol 129, pg 336, 1999)

Authors
Oi, Y Kawada, T Shishido, C Wada, K Kominato, Y Nishimura, S Ariga, T Iwai, K
Citation
Y. Oi et al., Allyl-containing sulfides in garlic increase uncoupling protein content inbrown adipose tissue, and adrenaline secretion (vol 129, pg 336, 1999), J NUTR, 130(10), 2000, pp. 2620-2620
Citations number
1
Categorie Soggetti
Food Science/Nutrition","Endocrinology, Nutrition & Metabolism
Journal title
JOURNAL OF NUTRITION
ISSN journal
00223166 → ACNP
Volume
130
Issue
10
Year of publication
2000
Pages
2620 - 2620
Database
ISI
SICI code
0022-3166(200010)130:10<2620:ASIGIU>2.0.ZU;2-H