Scheme 1.
Garlic becomes dark under various conditions of heating, moisture, and number of days of heating. Lipids, amino acids, and proteins in garlic produce various intermediates and products.
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.