THE ONION: GASEOUS EMANATION PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1956.tb16970.x/fullpdf
Reference11 articles.
1. Broccoli Processing, Accumulation of Alcohol in Underscalded Frozen Broccoli
2. Sulphur compounds of the genus Allium. Detection of n-propylthiol in the onion. The fission and methylation of diallyl disulphide in cultures of Scopulariopsis brevicaulis
3. The application of mass spectrometry to chemical problems
4. 4. EvansResearch andDevelopmentCorporation: Private communication from E. Hewitt to T. Hasselstrom.
5. 5. E. Guenther, The Essential Oils . Vol. 2 , pp. 319 -20 , Van Nostrand Co., New York, N. Y. (1949 ).
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1. References;Garlic and Other Alliums: The Lore and the Science;2009-10-21
2. Relative volatilities of some onion flavour components;International Journal of Food Science & Technology;2007-06-28
3. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur;Angewandte Chemie International Edition in English;1992-09
4. Die Organoschwefelchemie der GattungAllium und ihre Bedeutung für die organische Chemie des Schwefels;Angewandte Chemie;1992-09
5. FRUITS AND VEGETABLES;Experimental Food Science;1990
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