Quantitative Determination of Allicin in Garlic: Supercritical Fluid Extraction and Standard Addition of Alliin-Reference-Cited by-同舟云学术

Quantitative Determination of Allicin in Garlic: Supercritical Fluid Extraction and Standard Addition of Alliin

Published:2004-01-24 Issue:4 Volume:52 Page:682-687
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rybak Michael E.¹,Calvey Elizabeth M.¹,Harnly James M.¹

Affiliation:

1. United States Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Composition Laboratory, Beltsville, Maryland 20705

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034853x

Reference28 articles.

1. Historical Perspective on the Use of Garlic

2. Low Allicin Release from Garlic Supplements: a Major Problem Due to the Sensitivities of Alliinase Activity

3. Lawson, L. D. Garlic: a review of its medicinal effects and indicated active compounds. InPhytomedicines of Europe: Chemistry and Biological Activity; Lawson, L. D., Bauer, R., Eds.; ACS Symposium Series; American Chemical Society: Washington, DC, 1998; Vol. 691, pp 176−209.

4. Antimicrobial properties of Allium sativum (garlic)

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