Chemical composition and comparison of genetic variation of commonly available Thai garlic used as food supplement

• المؤلفون الرئيسيون: S. Sommano, N. Saratan, R. Suksathan, T. Pusadee
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85028454024&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55070
• المؤسسة: Chiang Mai University

© 2016 The Author(s). In order to classify true garlic cultivars, comparisons of oil composition and genetic of three garlic cultivars (Allium sativum L.) commonly used for essential oil production in the northern Thai market [viz., Thai (TH), Chinese (CH) and Pingpong (PP) cultivars] were carried o...