Functional Application of Sulfur-Containing Spice Compounds-Reference-Cited by-同舟云学术

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Functional Application of Sulfur-Containing Spice Compounds

Published:2020-11-02 Issue:45 Volume:68 Page:12505-12526
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xie Jinxin¹,Liao Benjian¹,Tang Ri-Yuan¹²³^ORCID

Affiliation:

1. Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China

2. Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou 510642, China

3. Lingnan Guangdong Laboratory of Modern Agriculture, South China Agricultural University, Guangzhou 510642, China

Funder

Guangzhou Scientific and Technological project

Guangdong Basic and Applied Basic Research Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05002

Reference145 articles.

1. Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review

2. Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing

3. The effect of processing on the glucosinolate profile in mustard seed

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