Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

Liang, Dong; Wang, Chenhui; Tocmo, Restituto; Wu, Haixia; Deng, Lih-Wen; Huang, Dejian

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Liang, D., Wang, C., Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Wu, H., Deng, L.-W. and Huang, D. (2015) Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables. Journal of Functional Foods, 14. pp. 634-640. ISSN 1756-4646 doi: 10.1016/j.jff.2015.02.007

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Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/128108
Identification Number/DOI	10.1016/j.jff.2015.02.007
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher	Elsevier
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