Diallyl disulfide garlic molecule. One of the compounds responsible for taste, smell and health effects of garlic. Stylized skeletal formula (chemical structure). Atoms are shown as color-coded circles connected by thin bonds, on a white background: hydrogen (hidden), carbon (grey), sulphur (yellow).

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TPG32621463

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達志影像

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RF

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須由TPG 完整授權

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