A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential-Reference-Cited by-同舟云学术

A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential

Published:2020 Issue:7 Volume:11 Page:6020-6027
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Yang¹²³⁴,Wang Gaochao¹²³⁴,Kong Yunqi¹²³⁴,Xu Hai¹²³⁴,Xiao Bowen¹²³⁴,Liu Yang¹²³⁴,Zhou Hongli⁵⁶⁷⁴^ORCID

Affiliation:

1. School of Biology and Food Engineering

2. Changshu Institute of Technology

3. Changshu 215500

4. China

5. Jilin Engineering Research Center for Agricultural Resources and Comprehensive Utilization

6. Jilin Institute of Chemical Technology

7. Jilin 132022

Abstract

Garlic seedlings (GS) and blanched garlic seedlings (BGS) are two kinds of common garlic-derived vegetables in China, but little information is available on their bioactive constituents.

Funder

Suzhou Municipal Science and Technology Bureau

Changshu Institute of Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00845A

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