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Allyl methyl trisulfide, one of the major sulfur compounds in garlic essential oils and a derivative of allicin, is not only responsible for the distinctive flavor and aroma of garlic but also exhibits antioxidant properties and potential health benefits [61]

it decreases pigment production by interfering with melanin production

Decades of advances in cell line and bioprocess developments have substantially improved key performance metrics such as cell growth, productivity and titer, and have also enhanced product quality and process robustness 3,4,5