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Cysteine reacts to form blue–green pigments with thiosulfinates obtained from garlic (Allium sativum L.)
Shin, Young Keum, Kyung, Kyu HangVolume:
142
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.07.057
Date:
January, 2014
File:
PDF, 493 KB
english, 2014