Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage
Author:
Funder
Innovation Fund Denmark
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03764-z.pdf
Reference36 articles.
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2. Banwart W, Bremner J (1975) Formation of volatile sulfur compounds by microbial decomposition of sulfur-containing amino acids in soils. Soil Biol Biochem 7(6):359–364
3. Benkeblia N, Varoquaux P, Shiomi N, Sakai H (2002) Storage technology of onion bulbs cv Rouge Amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N-phenyl (CIP) on respiration rate and carbohydrates. Int J Food Sci Technol 37(2):169–175
4. Block E, Putman D, Zhao SH (1992) Allium chemistry: GC–MS analysis of thiosulfinates and related compounds from onion, leek, scallion, shallot, chive, and Chinese chive. J Agric Food Chem 40(12):2431–2438. https://doi.org/10.1021/jf00024a018
5. Boelens M, De Valois PJ, Wobben HJ, Van der Gen A (1971) Volatile flavor compounds from onion. J Agric Food Chem 19(5):984–991. https://doi.org/10.1021/jf60177a031
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