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Cysteine reacts to form blue-green pigments with thiosulfinates obtained from garlic (Allium sativum L.)

Young Keum Shin1, Kyu Hang Kyung

  • 1Department of Food Science, Sejong University, Seoul 143-747, Republic of Korea. sn502603@naver.com

Food Chemistry
|September 5, 2013
PubMed

Keywords:
CysteineGarlicGreen pigmentationS-alk(en)yl mercaptocysteinesSAMCThiosulfinates

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