Reversed-Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products.
Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benef...
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Digital Commons @ East Tennessee State University
2009
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Online Access: | https://dc.etsu.edu/etd/1803 https://dc.etsu.edu/cgi/viewcontent.cgi?article=3155&context=etd |