Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa)-Reference-Cited by-同舟云学术

Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa)

Published:1999-02 Issue:2 Volume:64 Page:257-261
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bacon James R,Moates Graham K,Ng Annie,Rhodes Michael J.C,Smith Andrew C,Waldron Keith W

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

1. The analysis of S-alk(en)yl-l-cysteine sulfoxides (flavour precursors) from species of Allium by high performance liquid chromatography;Edwards;Phytochemical Analysis,1994

2. Distribution of flavour components in onion (Allium cepa L.), leek (Allium porrum) and garlic (Allium sativum);Freeman;Journal of the Science of Food and Agriculture,1975

3. Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions;Freeman;Journal of the Science of Food and Agriculture,1976

4. Quantitative determination of allicin and alliin from garlic by HPLC;Iberl;Planta Medica,1990

5. Lancaster, J. E., & Boland, M. J. (1990). Flavour biochemistry. In: H. D. Rabinowitch & J. L. Brewster (Eds.), Onions and allied crops (Vol. 3, pp. 33–72). Boca Raton, FL: CRC Press.

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