Experiment 888903

Worktypes

IDENTIFICATION IN BY HPLC

Compounds isolated

DIALLYL DISULFIDEDIALLYL SULFIDEALLICINDIALLYL TRISULFIDE

Details

PropertyValue
OrganismAllium sativum (LILIACEAE)
CitationYU,TH: WU,CM:. (1989). EFFECTS OF PH ON THE FORMATION OF FLAVOUR COMPOUNDS OF DISRUPTED GARLIC.. 462(1)
Amount utilized
Compound isolated
Number1