Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativumL.)
Author:
Publisher
Wiley
Subject
Food Science
Reference16 articles.
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2. Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment;Hong;J Sci Food Agric,2001
3. Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic;Imai;J Agric Food Chem,2006
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