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Alliinase activity was measured based on the method described in ref. 7. 25 g of the garlic cloves were mixed with 35 mL of pre-cooled Hepes buffer (0.05 M, pH 6.9). The samples were then crushed for 2 minutes, filtered, and centrifuged at 10,000×rpm for 10 minutes at 4 °C. The supernatant was fetched and measured. The alliinase activity was showed by pyruvate formation. The details were executed according to the method of ref. 7.
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