Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds
Gaofeng Hu, Kezhou Cai, Yuzhu Li, Teng Hui, Zhenyu Wang, Conggui Chen, Baocai Xu, Dequan Zhang
Topics & Concepts
ChemistryDiallyl disulfideDPPHBenzo(a)pyreneSulfidePyreneDimethyl trisulfideFood scienceOrganic chemistryDimethyl sulfideSulfurNuclear chemistryDimethyl disulfideAntioxidantBiochemistryApoptosisGarlic and Onion StudiesInsect and Pesticide ResearchPhytochemicals and Antioxidant Activities