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Fritsch R. M. & Keusgen, M. Occurrence and taxonomic significance of cysteine sulphoxides in the genus Allium L. (Alliaceae).
Allium (genus Allium), large genus of onion- or garlic-scented bulbous herbs of the amaryllis family (Amaryllidaceae).
A cyme is a flat-topped inflorescence in which the central flowers open first, followed by the peripheral flowers, as in the onion (genus Allium).
For instance, the genus Allium, which includes onions, shallots, and garlic, has genome sizes ranging anywhere from 10 to 20 billion base pairs.
For all these reasons, a detailed research of the organosulfur chemistry of the genus Allium seems justified [19, 20].
Alliinase has been purified from garlic, onion, and other plants of the genus Allium (Schwimmer and Mazelis 1963; Mazelis and Crews 1968; Tobkin and Mazelis 1979; Nock and Mazelis 1986; Landshuter et al. 1994; Lohmüller et al. 1994; Rabinkov et al. 1994; Manabe et al. 1998).
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(Persian shallot) is one of the Iranian native spices [ 6, 13] which belong to the same biological genus of Allium sativum (garlic) and other onions [ 14].
Members of the Allium genus, they are related to cooking onions and garlic and are also edible.
A number of the disulfide S-oxides are flavourants, formed on cutting plants of the Allium genus (onion and garlic) as well as cabbage, cauliflower, brussels sprouts, and so forth.
The use of Allium genus members such as garlic and onion in the treatment of various ailments has been reported worldwide.
But the happiest surprise is that when the Abbey Hotel changed hands last summer, the new owner installed Chris Staines to run the restaurant, which is re-named Allium, the genus which contains onions, leeks and garlic.
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