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Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

Restituto Tocmo1, Yuchen Wu2, Dong Liang1

  • 1Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore.

Food Chemistry
|December 17, 2016
PubMed

Keywords:
BoilingDiallyl trisulfideGarlicHydrogen sulfide-releasing capacity

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