@article{lin_chagnaadorj_bayarsengee_leung_cheng_2019,  title={The compound, diallyl disulfide, enriched in garlic, prevents the progression of doxorubicin-induced nephropathy},  volume={39},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.15418},  DOI={10.1590/fst.15418},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={LIN, San-Chi and CHAGNAADORJ, Amarzaya and BAYARSENGEE, Uyanga and LEUNG, Ting-Kai and CHENG, Chao-Wen},  year={2019},  month={Oct},  pages={1040–1046} }