Allyl alcohol is the sole antiyeast compound in heated garlic extract

Allyl alcohol is the sole antiyeast compound in heated garlic extract

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Choi, Jong Hoon
Otros Autores:	Kyung, Kyu Hang
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 6 (2005), p. M305-309
Materias:	Alimentos Ajo Allium sativum Extractos Candida utilis Levadura
Publicación relacionada:	Contenido en: Journal of food science

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