Gamma irradiation enhanced flavor volatiles and selected biochemicals in onion (Allium cepa L.) during storage-Reference-Cited by-同舟云学术

Gamma irradiation enhanced flavor volatiles and selected biochemicals in onion (Allium cepa L.) during storage

Published:2024-03 Issue: Volume:209 Page:112690
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Kavita V.,Adiani Vanshika,Mishra Bibhuti Bhusan

Funder

Bhabha Atomic Research Centre

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference48 articles.

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4. Characterization of secondary metabolites in flowers of Sanguisorba officinalis L. by HPLC‐DAD‐MSn and GC/MS;Bunse;Chem. Biodivers.,2020

5. Effects of irradiation and storage on the flavor of garlic bulbs cv “Red;Ceci;J. Food Sci.,1991

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1. Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post‐harvest storage;International Journal of Food Science & Technology;2024-09-13

2. Phytosanitary irradiation effects on fresh produce quality – A review;Postharvest Biology and Technology;2024-05

3. Emerging Technologies for Storage of Horticultural Crops: State of the Art and Recent Developments;Recent Advances in Postharvest Technologies, Volume 1;2024