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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jff.2015.02.007
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dc.titleHydrogen sulphide (H<inf>2</inf>S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables
dc.contributor.authorLiang Dong
dc.contributor.authorWang Chenhui
dc.contributor.authorTocmo Restituto
dc.contributor.authorWu Haixia
dc.contributor.authorDeng Lih Wen
dc.contributor.authorHuang Dejian
dc.date.accessioned2016-09-09T00:54:37Z
dc.date.available2016-09-09T00:54:37Z
dc.date.issued2015
dc.identifier.citationLiang Dong, Wang Chenhui, Tocmo Restituto, Wu Haixia, Deng Lih Wen, Huang Dejian (2015). Hydrogen sulphide (H<inf>2</inf>S) 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
dc.identifier.issn17564646
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/127454
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.jff.2015.02.007
dc.publisherElsevier
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.jff.2015.02.007
dc.description.sourcetitleJournal of Functional Foods
dc.description.volume14
dc.description.page634-640
dc.identifier.isiut000364500000064
dc.published.statePublished
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