(Q43647585)
Statements
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Diallyl sulfide--a flavour component from garlic (Allium sativum) attenuates lipid peroxidation in mice infected with Trichinella spiralis (English)
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Trichinella spiralis
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Grudzinski IP
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Frankiewicz-Jozko A
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Bany J
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1 May 2001
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8
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3
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174-177
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Identifiers
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