Non‐volatile cysteine sulphoxides and volatile organosulphur compounds in cloves of garlic ( <i>Allium sativum</i> L.) and elephant garlic ( <i>Allium ampeloprasum</i> L.) local accessions from northern and central Italy-Reference-Cited by-同舟云学术

Non‐volatile cysteine sulphoxides and volatile organosulphur compounds in cloves of garlic ( Allium sativum L.) and elephant garlic ( Allium ampeloprasum L.) local accessions from northern and central Italy

Published:2022-03-07 Issue:11 Volume:102 Page:4744-4751
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ferioli Federico¹^ORCID,Giambanelli Elisa¹^ORCID,D'Antuono L. Filippo¹

Affiliation:

1. Department of Agricultural and Food Sciences (DISTAL) Food Science University Campus, University of Bologna Cesena Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11835

Reference17 articles.

1. Historical Perspective on the Use of Garlic

2. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents

3. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals

4. Phytochemicals and cancer

5. The Health Potential of Fruits and Vegetables Phytochemicals: Notable Examples

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