Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jff.2015.02.007
Title: Hydrogen sulphide (H<inf>2</inf>S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables
Authors: Liang Dong
Wang Chenhui
Tocmo Restituto
Wu Haixia 
Deng Lih Wen 
Huang Dejian 
Issue Date: 2015
Publisher: Elsevier
Citation: Liang Dong, Wang Chenhui, Tocmo Restituto, Wu Haixia, Deng Lih Wen, Huang Dejian (2015). Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables. Journal of Functional Foods 14 : 634-640. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jff.2015.02.007
Source Title: Journal of Functional Foods
URI: http://scholarbank.nus.edu.sg/handle/10635/127454
ISSN: 17564646
DOI: 10.1016/j.jff.2015.02.007
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

16
checked on Oct 22, 2019

WEB OF SCIENCETM
Citations

17
checked on Oct 22, 2019

Page view(s)

36
checked on Oct 11, 2019

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.