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Products Details
Product Description
– 1-PeCSO is isolated from onion or garlic bulbs. It acts as a key compound in garlic greening and reacts with lachrymatory factor synthase.
Web ID
– T10025
Storage Temperature
– -20℃
Shipping
– Blue Ice
Molecular Formula
– C6H11NO3S
References
– Cho J, et al. Role of precursors on greening in crushed garlic (Allium sativum) bulbs, and its control with freeze-dried onion powder. J Sci Food Agric. 2012 Jan 30;92(2):246-52.
CAS Number
– 3836-24-6
Molecular Weight
– C6H11NO3S
SMILES
– S(C[C@@H](C(O)=O)N)(C=CC)=O
Target
– Others
Pathway
– Others
Product type
– Natural Product
Disclaimer: All products are for Research use only unless clearly stated otherwise on the product datasheet. Datasheets provided on the website are drafts for reference purpose only and you are requested to always refer to the hard copy included in the kit for your experimentation. Agdia Products are available for delivery only in Canada.
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