Chemical evaluation of some important varieties of onion (Allium cepa L.)-Reference-Cited by-同舟云学术

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Chemical evaluation of some important varieties of onion (Allium cepa L.)

Published:1980-06 Issue:2 Volume:30 Page:117-122
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Bajaj K. L.,Kaur Gurdeep,Singh Jarnail,Gill S. P. S.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01099049.pdf

Reference22 articles.

1. AOAC (1975) Official Methods of Analysis. 12th Edition, Association of Official Analytical Chemists, Washington DC p 529

2. Bajaj KL, Kaur Gurdeep, Singh Jarnail and Gill SPS (1979) Lachrymatory factor and other chemical constituents of some varieties of onion (Allium cepa L) J Plant Foods 3: 199?203

3. Bandyopadhyay C and Tewari GM (1973) Thin layer chromatographic investigation of color developer involved in pinking of white onion purees. J Agric Fd Chem 21: 952?54

4. Bandyopadhyay C and Tewari GM (1976) Lachrymatory factor in sprouting onion (Allium cepa L) J Sci Fd Agric 27: 733?35

5. Brodnitz MH and Pascale JV (1971) Thiopropanol S-oxide: a lachrymatory factor in onion. J Agric Fd Chem 19: 269?72

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