Influence of pH, concentration and light on stability of allicin in garlic (Allium sativumL.) aqueous extract as measured by UPLC

2014 ◽  
Vol 95 (9) ◽  
pp. 1838-1844 ◽  
Author(s):  
Haiping Wang ◽  
Xixiang Li ◽  
Xinyan Liu ◽  
Di Shen ◽  
Yang Qiu ◽  
...  



1964 ◽  
Vol 19 (7) ◽  
pp. 625-633
Author(s):  
Werner Stein ◽  
Ernst-Randolf Lochmann

The inactivation of homozygous yeast strains of different ploidy by NaNO2 was investigated. The influence of pH, concentration of NaNO2, time and temperature of treatment, and ploidy have been studied. On the whole there is a remarkable similarity with certain features of UV-inactivation. A critical comparison with the results of part I of this paper leads to the conclusion that the deamination of DNA-bases is the essential biochemical process which causes the biological inactivation.



2017 ◽  
Vol 3 (1) ◽  
pp. 46-53 ◽  
Author(s):  
Jana H. Johansson ◽  
Hong Yan ◽  
Urs Berger ◽  
Ian T. Cousins


Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
N Saowakon ◽  
P Chaichanasak ◽  
C Wanichanon ◽  
V Reutrakul ◽  
P Sobhon


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