Mou, Conghua <br/><br/>
Effect of porphobilinogen on the formation of garlic green pigments.  [electronic resource] 

 -  Journal of the science of food and agriculture  Aug 2013 
 - 2454-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6056  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cell Respiration<br/>Cold Temperature<br/>Diet<br/>Disulfides<br/>Food Storage--methods<br/>Garlic--metabolism<br/>Humans<br/>Pigments, Biological<br/>Plant Roots--metabolism<br/>Porphobilinogen--metabolism<br/>Sulfinic Acids