2016•Acta HorticulturaeRequires access

Organosulfur and phenolic content of garlic (Allium sativumL.) and onion (Allium cepaL.) and its relationship with antioxidant activity

Verónica C. Soto, Roxana E. González, María Sance, Claudio Rómulo Galmarini

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Key concepts: Allium sativum, Organosulfur compounds, Allium, Allicin, Liliaceae, Antioxidant, Chemistry, Alliin

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Organosulfur and phenolic content of garlic (Allium sativumL.) and onion (Allium cepaL.) and its relationship with antioxidant activity — Research Paper | ScholarLens