Open AccessThe analysis of volatile flavor components of Jin Xiang garlic and Tai’an garlic
Author(s) -
Chang-Song Shan,
Wang Chao,
Jin Liu,
Peng Wu
Publication year - 2013
Publication title -
agricultural sciences
Language(s) - English
Resource type - Journals
eISSN - 2156-8561
pISSN - 2156-8553
DOI - 10.4236/as.2013.412101
Subject(s) - flavor , chemistry , diallyl disulfide , mass spectrometry , dimethyl trisulfide , gas chromatography , gas chromatography–mass spectrometry , sulfur , food science , organosulfur compounds , chromatography , dimethyl disulfide , organic chemistry , biochemistry , apoptosis