Accumulation of S-Allyl-L-cysteine in garlic bulbs by warming

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 55, Issue 9, 2008, Pages 410-415

  Yamazaki, Yoshihisa ^a   Okuno, Toshikatsu ^b,c  

^a Aomori Prefectural Local Food Research Center   (Japan)

^b HIROSAKI UNIVERSITY   (Japan)

^c Akita University of Nursing and Welfare

Author keywords

Bioactive compound; Garlic; S allyl L cysteine; Soaking; Storage; Warming

Indexed keywords

ALLIUM SATIVUM;

EID: 56049095537     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.55.410     Document Type: Article

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