刘春杰

Allicin and Related Organosulfur Compounds of Garlic (Allium sativum L.): Chemistry, Separation, Quantitative Determination and Applications

Garlic (Allium sativum L.) owes its pungency, odour and most of its attributed bioactivity to a single reaction system: the conversion of the odourless precursor alliin into the thiosulfinate allicin when tissue is disrupted. Because allicin is absent from the intact clove, unsta...