Implications of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepaL.) bulbs during controlled atmosphere storage

Author:

Abayomi Louise A,Terry Leon A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. Enzymatic development of pyruvic acid in onion as a measure of pungency;Schwimmer;J Agric Food Chem,1961

2. Relationship between pyruvate analysis and flavour perception for onion pungency determination;Wall;HortScience,1992

3. Assessment of the flavour of fresh uncooked onions by taste-panels and analysis of flavour precursors, pyruvate and sugars;Crowther;J Sci Food Agric,2005

4. Terry LA, Law KA, Hipwood KJ and Bellamy PH, Non-structural carbohydrate profiles in onion bulbs influence taste preference, in Frutic '05, Information and Technology for Sustainable Fruit and Vegetable Production, Montpellier, France, 12-16 September 2005. Cemagref, Montpellier, France, pp. 33-39 (2005).

5. The distribution of fructans in onions;Derbyshire;New Phytol,1978

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