References

Adams, R.P., 1995. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy. Allured Publishing Co., Carol Stream, IL., USA., pp: 69-351.

Avato, P., E. Tursil, C. Vitali, V. Miccolis and V. Candido, 2000. Allyl sulfide constituents of garlic volatile oil as antibacterial agents. Phytomedicine, 7: 239-243.
PubMed  |  

Baser, K.H.C., M. kosar and M. koyuncu, 1997. Composition of essential oil of allium macro chaetum Boiss et Haasskn. J. Essent. Oil Res., 9: 125-126.

Kim, S.M., C.M. Wu, K. Kubota and A. kobayashi, 1995. Effect of soybean oil garlic volatile compounds isolated by distillation. J. Agric. Food Chem., 43: 449-452.
Direct Link  |  

Lopes, D., R.L.O. Godoy, S.L. Goncalves, M. Koketsu and A.M. Oliveira, 1997. Sulphur constituents of the essential oil of nira (Alliumtuberosum Rottl.) cultivated in Brazil. Flavor Fragranc J., 12: 237-239.
Direct Link  |  

Pinoj, A., A. Rosado and V. Fuentes, 2000. Volatile flavor compound from allium fistalosuml. J. Essent. Oil Res., 12: 553-555.

Qiao, X.G., W. Chen and Y. Hon, 2001. Studies on the antibacterial effect of garlic essential. J. Shandony Agric. Univ., 12: 231-233.

Riaz, M., M.J. Iqbal and F.M. Chaudhry, 1998. Volatile flavor components of allium sativum essential oil from Pakistan. Pak. J. Sci. Ind. Res., 41: 240-241.

Zargari, A., 1998. Plants Medicine. Tehran University Publication, Iran, pp: 682-697.