Translations:Garlic/7/en: Difference between revisions

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Message definition (Garlic)
The [[phytochemicals]] responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cells]] are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several sulfur-containing compounds stored in the cell fluids ([[cytosol]]).

The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids (cytosol).

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