A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments

Chen, Y.-T.Y.-T.ChenChen, Y.-A.Y.-A.ChenLee, C.-H.C.-H.LeeWu, J.-T.J.-T.WuKUAN-CHEN CHENGHsieh, C.-W.C.-W.Hsieh2021-06-222021-06-222020https://www.scopus.com/inward/record.url?eid=2-s2.0-85079002269&partnerID=40&md5=a9e3788f05c5a3fc21899b2cef5d4ae2https://scholars.lib.ntu.edu.tw/handle/123456789/566087[SDGs]SDG3A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatmentsjournal article10.1016/j.foodchem.2020.126347320458182-s2.0-85079002269WOS:000517839500039