Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review
Author:
Affiliation:
1. Department of Food Science & Technology The Ohio State University Columbus Ohio USA
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3503
Reference53 articles.
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3. The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies
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