Volatile Flavor Components of Nira (Allium tuberosum Rottl.)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10818.x/fullpdf
Reference18 articles.
1. Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated Onions
2. Chemotaxonomy: Distribution studies of sulfur compounds in Allium
3. Volatile flavor compounds from onion
4. Thiopropanal S-oxide: a lachrymatory factor in onions
5. Flavor components of garlic extract
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