Quantitative Determination of Eleven Flavor Precursors (S-alk(en)yl cysteine derivatives) in Garlic with an HPLC Method
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference21 articles.
1. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur
2. γ-Glutamyl-S-alkylcysteines in Garlic and Other Allium spp.: Precursors of Age-Dependent trans-1-Propenyl Thiosulfinates
3. Characteristic flavor constituents in water extract of garlic.
4. Factors Governing the Greening of Garlic Puree
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