Content of some sulfur-containing components and free amino acids in various strains of garlic.
- 1 January 1991
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 38 (5) , 429-434
- https://doi.org/10.3136/nskkk1962.38.429
Abstract
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