Pyruvate and flavor development in macerated onions (Allium cepa L.) by γ-glutamyl transpeptidase and exogenous C-S lyase-Reference-Cited by-同舟云学术

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Pyruvate and flavor development in macerated onions (Allium cepa L.) by γ-glutamyl transpeptidase and exogenous C-S lyase

Published:1995 Issue:2 Volume:54 Page:183-188
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hanum T

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical changes and sensorial properties during black garlic elaboration: A review;Trends in Food Science & Technology;2019-06

2. In vitro studies of an aged black garlic extract enriched in S -allylcysteine and polyphenols with cardioprotective effects;Journal of Functional Foods;2016-12

3. Chemical and Biochemical Mechanisms Underlying the Cardioprotective Roles of Dietary Organopolysulfides;Frontiers in Nutrition;2015-02-02

4. Effect of Processing Conditions on the Organosulfides of Shallot (Allium cepa L. Aggregatum Group);Journal of Agricultural and Food Chemistry;2014-06-02

5. Flavors in Onion: Characterization and Commercial Applications;Handbook of Fruit and Vegetable Flavors;2010-07-21

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