Effects of Processing and Preservation Conditions on Methiin and Alliin Contents of Chinese Chive Stems
Author:
Affiliation:
1. National Institute of Technology, Hakodate College
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/7/69_343/_pdf
Reference17 articles.
1. 1) 農林水産省「知内町バイオマス産業都市構想」平成28年7月
2. 2) Shibata J., Yano S., Seino T., and Ona T. (2014). Anti-liver cancer effect of Chinese chive using in vivo-like test. International Congress on Nutrition and Integrative Medicine, Sapporo, pp. 227-229.
3. 3) Riblin R.S. (2006). Significance of garlic and its constituents in cancer and cardiovascular disease. J. Nutr. 136, 713S-872S.
4. 4) Amagase H. (2006). Clarifying the real bioactive constituents of garlic. J. Nutr. 131, 716S-725S.
5. 5) Powolny A.A. and Singh S.V. (2008). Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compounds. Cancer Lett., 269, 305-314.
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