Bai, Bing <br/><br/>
Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Sep 2005 
 - 7103-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf051211w  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--chemistry<br/>Carbon-Sulfur Lyases--metabolism<br/>China<br/>Color<br/>Food Handling<br/>Garlic--chemistry<br/>Hydrogen-Ion Concentration<br/>Spectrophotometry, Ultraviolet<br/>Sulfinic Acids--chemistry