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UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during

Sunyoung Kim1, So-Lim Park2, Sanghee Lee1

  • 1Food Analysis Center, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea.

Food Chemistry
|June 11, 2016
PubMed

Keywords:
Allium sativumGarlicLC/MS/MSOrganosulfur compoundsS-alk(en)yl-l-cysteines sulfoxides

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