Literature summary for 4.4.1.4 extracted from

Li, WQ; Zhou, H; Zhou, MY; Hu, XP; Ou, SY; Yan, RA; Liao, XJ; Huang, XS; Fu, L
Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing. (2015), J Agric Food Chem, 63, 787-94.

Organism

Organism	UniProt	Comment	Textmining

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Release 2023.1 (January 2023)