Changes of S-Allylmercaptocysteine and γ-Glutamyl-S-allylmercaptocysteine Contents and Their Putative Production Mechanisms in Garlic Extract during the Aging Process-Reference-Cited by-同舟云学术

Changes of S-Allylmercaptocysteine and γ-Glutamyl-S-allylmercaptocysteine Contents and Their Putative Production Mechanisms in Garlic Extract during the Aging Process

Published:2018-09-18 Issue:40 Volume:66 Page:10506-10512
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fujii Takuto¹,Matsutomo Toshiaki¹,Kodera Yukihiro¹^ORCID

Affiliation:

1. Central Research Institute, Wakunaga Pharmaceutical Company, Limited, 1624 Shimokotachi, Koda-cho, Akitakata-shi, Hiroshima 739-1195, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02541

Reference16 articles.

1. Intake of Garlic and Its Bioactive Components

2. Clarifying the Real Bioactive Constituents of Garlic

3. Chemical and Biological Properties of S-1-Propenyl-ʟ-Cysteine in Aged Garlic Extract

4. Isolation and Identification of Three γ-Glutamyl Tripeptides and Their Putative Production Mechanism in Aged Garlic Extract

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