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Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity

Emilie A Hansen, John D Folts and Irwin L Goldman*

Nutrition Journal 2012, 11:76  doi:10.1186/1475-2891-11-76

Pre-publication versions of this article and reviewers' reports

Original Submission - Version 1 Manuscript 21 Feb 2012
Reviewer's Report Hidefumi Koh 30 May 2012
Reviewer's Report Hidefumi Koh 30 May 2012
Resubmission - Version 2 Manuscript Author's comment 19 Jun 2012
Reviewer's Report Claudio Galmarini 04 Jul 2012
Reviewer's Report Hidefumi Koh 09 Jul 2012
Editorial acceptance 23 Jul 2012
Published 20 Sep 2012