[]. Restituto Tocmo, et al. Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum group). J Agric Food Chem. 24 Jun ;62(2):5296-4.
P2-P2-P24-P24-P242-P24-P28-P7+P78-P5
GHS2
99
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