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.)-Reference-Cited by-同舟云学术

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.)

Published:1975-09 Issue:9 Volume:26 Page:1333-1346
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Freeman George G.,Whenham Robert J.

Publisher

Wiley

Subject

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

Reference20 articles.

1. The sulfur components of Allium species as flavoring matter

2. Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated Onions

3. Kinetics of the Enzymatic Development of Pyruvic Acid and Odor in Frozen Onions Treated with Cysteine C-S Lyase

4. Changes in onion (Allium cepa L.) flavour components resulting from some post-harvest processes

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