Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

Journal of Functional Foods

Volumn 14, Issue , 2015, Pages 634-640

  Liang, Dong ^a   Wang, Chenhui ^a   Tocmo, Restituto ^a   Wu, Haixia ^a   Deng, Lih Wen ^b   Huang, Dejian ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Diallyl trisulphide (DATS); Garlic; Hydrogen sulphide (H2S); Organosulphur; Polysulphides; Stinky beans

Indexed keywords

ALLIUM ASCALONICUM; ALLIUM ATRORUBENS; ALLIUM CEPA; ALLIUM PORRUM; ALLIUM SATIVUM; DURIO ZIBETHINUS;

EID: 84926373166     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.02.007     Document Type: Article

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