An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties - Putnik, Predrag; Gabrić, Domagoj; Roohinejad, Shahin; Barbad, Francisco J.; Granato, Daniel; Mallikarjunan, Kumar; Lorenzo, José M.; Bursać Kovačevića, Danijela (Elsevier, 2019)
Keywords: processed garlic; bioactive organosulfur compounds; anti-inflammatory; onions; leeks; antimicrobials; bioavailability