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Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativumL.)
Jun Yeop Lee,Hye-Jin Lee,Kyu Hang KyungVolume:
22
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-013-0090-0
Date:
April, 2013
File:
PDF, 176 KB
english, 2013