Effect of Garlic Extract on Red Blood Cells.
Effect of Garlic Extract on Red Blood Cells.
复制标题
大蒜提取物对红细胞的影响。
DOI：
10.4315/0362-028x-47.2.100
复制
发表时间：
1984
影响因子：
2
通讯作者：
Y. Earón
中科院分区：
文献类型：
--
作者：
E. Bogin;M. Abrams;Y. Earón
Osmotic fragility of red blood cells exposed to garlic extract was greatly elevated and the hemoglobin spectrum was changed, giving rise to peaks at 505, 536, 576 and 630 nm instead of peaks at 542 and 572 nm of the native hemoglobin. The factor responsible for these changes was heat stable and undialyzable in its native form. Following its boiling, the substance was lost during dialysis.
影响因子：
15.9
作者：
BOGIN, E;MASSRY, SG;SMITH, J
通讯作者：
SMITH, J