Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples-Reference-Cited by-同舟云学术

Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples

Published:1992-12 Issue:12 Volume:40 Page:2418-2430
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Block Eric.,Naganathan Sriram.,Putman David.,Zhao Shu Hai.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00024a017

Cited by 250 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unraveling genetic, compositional, and organoleptic traits of elephant garlic of different geographical origins;Food Chemistry;2024-12

2. Comparative content analysis and biological activity studies of fatty and essential oils from some garlic products sold in Turkish community pharmacies, natural, and fermented garlic;Food Science & Nutrition;2024-07-21

3. Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications;Food Reviews International;2024-07-15

4. HS-SPME-GC-MS-based untargeted metabolomics reveals the enhancement of pungent flavor quality in soilless-cultivated Chinese chives by preharvest application of methyl jasmonate;LWT;2023-10

5. Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage;Korean Journal of Food Preservation;2023-10