| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9557261 | Phytochemistry | 2005 | 8 Pages |
Abstract
Uptake and metabolism of allyl thiol and allyl cysteine by undifferentiated callus of garlic and onion led to the formation of the flavour precursors alliin and isoalliin.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
J. Hughes, A. Tregova, A.B. Tomsett, M.G. Jones, R. Cosstick, H.A. Collin,