Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

出版年份 2017 全文链接

标题

作者

关键词

Garlic, Hydrogen sulfide-releasing capacity, Boiling, Diallyl trisulfide

出版物

Volume 221, Issue -, Pages 1867-1873

出版商

Elsevier BV

发表日期

2016-10-20

DOI

10.1016/j.foodchem.2016.10.076

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