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T. Bordia, N. Mohammed, M. Thomson and M. Ali, “An Evaluation of Garlic and Onion as Antithrombotic Agents,” Prostaglandins, Leukotrienes and Essential Fatty Acids, Vol. 54, No. 3, 1996, pp. 183-186. doi:10.1016/S0952-3278(96)90014-9

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