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Please use this identifier to cite or link to this item: http://rdcb.cbg.ipn.mx/handle/20.500.12273/262
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DC FieldValueLanguage
dc.rights.licensehttp://creativecommons.org/about/cc0/es_MX
dc.creatorNURY PEREZ HERNANDEZ-
dc.date.accessioned2018-07-13T14:46:31Z-
dc.date.available2018-07-13T14:46:31Z-
dc.date.issued2010-
dc.identifier.urihttp://rdcb.cbg.ipn.mx/handle/20.500.12273/262-
dc.language.isoenges_MX
dc.rightsinfo:eu-repo/semantics/openAccesses_MX
dc.sourceJournal of agricultural and food chemistry. Vol. 58 (21). Nov 2010-
dc.titleHypochlorous Acid Scavenging Activities of Thioallyl Compounds from Garlices_MX
dc.typeinfo:eu-repo/semantics/articlees_MX
dc.creator.idinfo:eu-repo/dai/mx/cvu/122331-
dc.subject.ctiinfo:eu-repo/classification/cti/2es_MX
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_MX
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