Quantitative analysis of the S-alk(en)yl-L-cysteine sulphoxides in onion (Allium cepa L.)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
1. Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of Pungency
2. Quantitative evaluation of lachrymatory factor in onion by thin-layer chromatography
3. A rapid spectrophotometric method of determination of thiopropanals-oxide (lachrymator) in onion (allium cepa l.) and its significance in flavour studies
4. A survey of volatile components of someallium species in terms ofs-alk(en)yl-l-cysteine sulphoxides present as flavour precursors
5. Headspace Sampling Procedures for Onion (Allium cepa L.) Aroma Assessment
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5. Evolución del conocimiento sobre la pungencia de la cebolla (Allium cepa L.) y del pimiento (Capsicum spp.): desde sus orígenes hasta el potencial nutracéutico actual. Revisión bibliográfica;Informacion Tecnica Economica Agraria;2018-06
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