Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (
<i>Allium sativum</i>
L.), elephant garlic (
<i>Allium ampeloprasum</i>
L.) and onion (
<i>Allium cepa</i>
L.)

Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic ( Allium sativum L.), elephant garlic ( Allium ampeloprasum L.) and onion ( Allium cepa L.)

Kim, Sunyoung; Kim, Dan-Bi; Jin, Wenjie; Park, Junghyuck; Yoon, Wonjin; Lee, Yunyeol; Kim, Soyoung; Lee, Sanghee; Kim, Sungsoo; Lee, Ok-Hwan; Shin, Dongbin; Yoo, Miyoung

期刊名称Natural Product Research
作者Kim, Sunyoung; Kim, Dan-Bi; Jin, Wenjie; Park, Junghyuck; Yoon, Wonjin; Lee, Yunyeol; Kim, Soyoung; Lee, Sanghee; Kim, Sungsoo; Lee, Ok-Hwan; Shin, Dongbin; Yoo, Miyoung
卷第32卷
期第10期
印刷ISSN1478-6419
电子ISSN1478-6427
文件大小807.01KB
发表时间2018-05-19
DOI10.1080/14786419.2017.1323211
页码1193-1197

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Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic ( Allium sativum L.), elephant garlic ( Allium ampeloprasum L.) and onion ( Allium cepa L.)