Lu, X. Et Al. 2022. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.30 , 8467-8496.

Lu, X., Wang, C., Zhao, M., Wu, J., Niu, Z., Zhang, X., ... Simal-Gandara, J.(2022). Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.30, 8467-8496.

Lu, Xiaoming Et Al. "Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.30, 8467-8496, 2022

Lu, Xiaoming Et Al. "Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.30, pp.8467-8496, 2022

Lu, X. Et Al. (2022) . "Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.30, pp.8467-8496.

@article{article, author={Xiaoming Lu Et Al. }, title={Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology}, journal={CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, year=2022, pages={8467-8496} }