Relationship between S-alk(en)yl-l-cysteine sulfoxides and green pigmentation of garlic (Allium sativum L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-011-0217-0.pdf
Reference27 articles.
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4. Imai S, Akita K, Tomotake M, Sawada H. Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic. J. Agr. Food Chem. 54: 843–847 (2006)
5. Imai S, Akita K, Tomotake M, Sawada H. Model studies on precursor system generating blue pigment in onion and garlic. J. Agr. Food Chem. 54: 848–852 (2006)
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