TY  - GEN
AU  - Bai,Bing
AU  - Chen,Fang
AU  - Wang,Zhengfu
AU  - Liao,Xiaojun
AU  - Zhao,Guanghua
AU  - Hu,Xiaosong
TI  - Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product
SN  - 0021-8561
PY  - 2005///1011
KW  - Acetic Acid
KW  - chemistry
KW  - Carbon-Sulfur Lyases
KW  - metabolism
KW  - China
KW  - Color
KW  - Food Handling
KW  - Garlic
KW  - Hydrogen-Ion Concentration
KW  - Spectrophotometry, Ultraviolet
KW  - Sulfinic Acids
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1021/jf051211w
ER  -