Alliin | 蔬菜好營養
![Alliin](https://i.imgur.com/4LfH9YV.jpg)
Whenfreshgarlicischoppedorcrushed,theenzymealliinaseconvertsalliinintoallicin,whichisresponsibleforthearomaoffreshgarlic.
![Alliin](https://i.imgur.com/4LfH9YV.jpg)
allicin中文 Allicin Allicin effect allicin中文 allicin發音 allicin+b12 Alliin allicin 大蒜素副作用 大蒜素功效 大蒜素膠囊 Allicin allicin功效 大蒜素禁忌 大蒜素食物 大蒜素推薦 桃太郎番茄修正熱量 火炭母濕疹 小白菜的功效 牛 番茄 廢棄 率 紫色高麗菜汁小蘇打 廣島野菜酒精含量 絲胺酸食物 磷脂醯絲胺酸保健食品
Allicin: Chemistry and Biological Properties | 蔬菜好營養
由 J Borlinghaus 著作 · 2014 · 被引用 701 次 — with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in ... Read More
Alliin | 蔬菜好營養
Intact cells of garlic bulbs contain alliin, an odorless, sulfur-containing amino acid. Crushed garlic causes the enzyme allinase to convert alliin to allicin—a ... Read More
Alliin | 蔬菜好營養
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Read More
Stabilization and pharmaceutical use of alliinase | 蔬菜好營養
由 I Krest 著作 · 1999 · 被引用 38 次 — The extremely unstable allicin itself is liberated from the more stable alliin [S-(+)-2-propenyl-L-cysteine sulfoxide] by the enzyme alliinase (EC 4.4.1.4) ... Read More
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