<研究報告>大蒜中の臭氣成分について

概要

論文の詳細を見る
The S-containing odour principle in garlic was purified and it was recognised that the compound contained nitrogen atom beside sulphur. The chemical and enzymological properties of the compounds were discussed in relation to the amino acid theory, which was recently developed by Stoll et al, in opposition to the well-known glycoside theory.
福岡女子大学の論文
1953-04-30