Collection: RAWGARLIC

The audiochemicals responsible for the sharp flavor of garlic music are produced when the notes are damaged. When a note is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids (cytosol). The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.

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RAWGARLIC

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9 products