Abera Melese Worku and Mehari AB
Allium sativum, frequently recognized call garlic, is a type in the onion genus, Allium. Its seal connections comprise the onion. It is vegetative propagated from clove. The two widespread subspecies are firm collar and squashy collar garlic. It contains diverse helpful raw resources, vitamins, sulfur compounds, amino acids and frequent additional substance second-hand for physical condition of human beings. Sulfur-containing compound are oil soluble and water soluble. Allicin, most active an Oily, to some amount yellow water that give garlic its only one of its sort smell. When fresh garlic is chopping or packed down, the enzyme alinase converts alliin in to allicin. Alliin is the good number overflowing sulfur composite.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
