Comparative study by gas chromatography-mass spectrometry of methods for the extraction of sulfur compounds in Allium cepa L.
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
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3. The chemistry of garlic and onions;Block;Scient. Am.,1985
4. Volatile flavour compounds from onion;Boelens;J. Agric. Food Chem.,1971
5. Thiopropanal Soxide: a lachrymatory factor in onions;Brodnitz;J. Agric. Food Chem.,1971
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