Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference10 articles.
1. Flavour changes in dry bulb onions during overwinter storage at ambient temperature
2. Effect of sulphate nutrition on flavour components of onion (Allium cepa)
3. Studies on relationship between water regime and flavour strength in watercress(Rorippa nasturtium-aquaticum(L) Hayek), cabbage (Brassica oleracea capitata) and onion(Allium cepa)
4. Changes in onion (Allium cepa L.) flavour components resulting from some post-harvest processes
5. The use of synthetic (±)-s-1-propyl-l-cysteine sulphoxide and of alliinase preparations in studies of flavour changes resulting from processing of onion (allium cepa l.)
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1. Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications;Food Reviews International;2024-07-15
2. Onion;Handbook of Herbs and Spices;2012
3. Antioxidants and Pungency of Onion;International Journal of Vegetable Science;2011-07
4. Flavors in Onion: Characterization and Commercial Applications;Handbook of Fruit and Vegetable Flavors;2010-07-21
5. Dormancy and sprouting in onion bulbs. II. Changes in sulphur metabolism;The Journal of Horticultural Science and Biotechnology;2007-01
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