Comparative evaluation of different Allium accessions for allicin and other allyl thiosulphinates

Author:

Singh Pritee,Mahajan Vijay,Shabeer T.P. Ahammed,Banerjee KaushikORCID,Jadhav Manjusha R.,Kumar Prakash,Gopal Jai

Funder

ICAR-Directorate of Onion and Garlic Research, Rajgurunagar, Pune, India

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference37 articles.

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3. Inhibitory effect of garlic extract on oral bacteria;Bakri;Arch. Oral Biol.,2005

4. Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation;Benkeblia;Food,2007

5. Allium chemistry: HPLC analysis of thiosulfonates from onion, garlic, wild garlic, leek, scallion, shallot, elephant garlic, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples;Block;J. Agri. Food Chem.,1992

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