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American Chemical Society, Journal of Agricultural and Food Chemistry, 48(65), p. 10615-10620, 2017

DOI: 10.1021/acs.jafc.7b04609

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Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic

Journal article published in 2017 by Roman Kubec ORCID, Petr Curko, Petra Urajová, Josep Rubert ORCID, Jana Hajšlová
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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