Translations:Garlic/6/en: Difference between revisions

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Message definition (Garlic)
=== Chemistry ===
Fresh or crushed garlic yields the [[sulfur]]-containing compounds [[allicin]], [[ajoene]], diallyl polysulfides, [[vinyldithiin]]s, and {{nowrap|''S''-[[allylcysteine]]}}, as well as [[enzyme]]s, [[saponin]]s, [[flavonoid]]s, and [[Maillard reaction]] products when cooked, which are not sulfur-containing compounds.

Chemistry

Fresh or crushed garlic yields the sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine, as well as enzymes, saponins, flavonoids, and Maillard reaction products when cooked, which are not sulfur-containing compounds.

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