产品概述
产品性能
免疫原
产品应用
研究背景
Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.
研究领域
Epigenetics and Nuclear Signaling