THE ONION: GASEOUS EMANATION PRODUCTS

Author:

NIEGISCH W. D.,STAHL W. H.

Publisher

Wiley

Subject

Food Science

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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