Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of Pungency
2. and Enzymes important in flavor development in the alliums, in Food Enzymology, Ed by Elsevier Applied Science: New York, pp 479-497 (1991).
3. Relationship between Pyruvate Analysis and Flavor Perception for Onion Pungency Determination
4. ADAPTION OF A SPECTROPHOTOMETRIC ASSAY FOR PUNGENCY IN ONION TO A MICROPLATE READER
5. Significant Variation Exists Among Laboratories Measuring Onion Bulb Quality Traits
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