The effect of preparatory conditions of high temperature- and pressure-treated garlic on 5-hydroxymethyl-2-furfural and S-allylcysteine formation
The effect of preparatory conditions of high temperature- and pressure-treated garlic on 5-hydroxymethyl-2-furfural and S-allylcysteine formation
复制标题
高温高压大蒜制备条件对5-羟甲基-2-糠醛和S-烯丙基半胱氨酸形成的影响
DOI：
--
复制
发表时间：
2013
期刊：
影响因子：
--
通讯作者：
Shigeru Sonoda
中科院分区：
文献类型：
--
作者：
Takeshi Chihara;Kan Shimpo;Takaaki Kaneko;Akiko Tomatsu;Hidehiko Beppu;Takashi Higashiguchi;Shigeru Sonoda
