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2014•Food Science and BiotechnologyRequires access

Composition of organosulfur compounds from cool- and warm-type garlic (Allium sativum L.) in Korea

Miyoung Yoo, Sang Hee Lee, Sun-Young Kim, Jinbong Hwang, Jinyeong Choe, Dongbin Shin

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Key concepts: Organosulfur compounds, Allium sativum, Alliin, Allicin, Chemistry, Food science, GARLIC POWDER, Liliaceae

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Composition of organosulfur compounds from cool- and warm-type garlic (Allium sativum L.) in Korea — Research Paper | ScholarLens