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[DOI] [PubMed] [Google Scholar] 209.Desai AA, Thompson LM, Abdelmoity AT, et al

[DOI] [PubMed] [Google Scholar] Roe CRM, Kahler SG, Kodo N, Norwood DL

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These components are biogenic facilitators for generating additional sulfur byproducts throughout garlic production and heating ( 4.2 Allicin contents Allicin, the principal S-molecule in garlic, comprises approximately 7080% of its bioactive compounds and is accountable for imparting its distinctive aroma ( 4.3 E- and z-ajoene content Ajoene is a group of organosulfur compounds with garlic-like characteristics (57)