Article Versions Notes

Borlinghaus J, Foerster J, Kappler U, Antelmann H, Noll U, Gruhlke MCH, Slusarenko AJ. Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells. Molecules. 2021; 26(6):1505. https://doi.org/10.3390/molecules26061505

Borlinghaus, Jan, Jana Foerster (née Reiter), Ulrike Kappler, Haike Antelmann, Ulrike Noll, Martin C. H. Gruhlke, and Alan J. Slusarenko. 2021. "Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells" Molecules 26, no. 6: 1505. https://doi.org/10.3390/molecules26061505

Borlinghaus, J., Foerster, J., Kappler, U., Antelmann, H., Noll, U., Gruhlke, M. C. H., & Slusarenko, A. J. (2021). Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells. Molecules, 26(6), 1505. https://doi.org/10.3390/molecules26061505