Introducing of green garlic plant as a new source of allicin-Reference-Cited by-同舟云学术

Introducing of green garlic plant as a new source of allicin

Published:2010-05 Issue:1 Volume:120 Page:179-183
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arzanlou Mohsen,Bohlooli Shahab

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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2. Allicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica;Ankri;Antimicrobial Agents and Chemotherapy,1997

3. Evaluation of allicin content and botanical traits in Iranian garlic (Allium sativum L.) ecotypes;Baghalian;Scientia Horticulturae,2005

4. High performance liquid chromatography of mebudipine: Application to pharmacokinetic study;Bohlooli;Journal of Pharmacy and Pharmaceutical Sciences,2001

5. Flavor components of garlic extract;Brodnitz;Journal of Agricultural and Food Chemistry,1971

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