Relationship between γ-glutamyl transpeptidase activity and garlic greening, as controlled by temperature

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 941-945

  Li, Lei ^a   Hu, Dan ^a   Jiang, Ying ^a   Chen, Fang ^a   Hu, Xiaosong ^a   Zhao, Guanghua ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

glutamyl transpeptidase; Garlic; Greening; Storage; Thiosulfinates

Indexed keywords

GARLIC; GREENING; HIGH TEMPERATURE; LOW TEMPERATURES; LOW-STORAGE; REVERSIBLE CHANGE; STORAGE TEMPERATURES; STORAGE TIME; THIOSULFINATES;

COLD STORAGE; WATER TREATMENT;

ENZYME ACTIVITY;

ALLIUM SATIVUM;

EID: 80051835477     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072470j     Document Type: Conference Paper

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