Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions-Reference-Cited by-同舟云学术

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Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions

Published:2008-12-31 Issue:12 Volume:37 Page:1609-1614
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Hee-Young,Jeong Eun-Jeong,Jeon Seon-Young,Cho Min-Sook,Cho Woo-Jin,Kim Hee-Dae,Cha Yong-Jun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200801249838249.pdf

Reference9 articles.

1. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur

2. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents

3. Antioxidant activity and characterization of volatile extracts ofCapsicum annuum L. andAllium spp.

4. Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse

5. Aroma-Active Compounds in Kimchi during Fermentation

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in volatile flavor compounds in steam-dried Allium hookeri root;Food Science and Biotechnology;2016-10

2. Effects of superheated steam treatment on volatile compounds and quality characteristics of onion;Korean Journal of Food Preservation;2016-06

3. Direct analysis of nectar and floral volatile organic compounds in hybrid onions by HS-SPME/GC–MS: Relationship with pollination and seed production;Microchemical Journal;2015-09

4. Comparison of Internal Quality and Volatile Aromatic Compounds in Several Ligularia spp.;Protected horticulture and Plant Factory;2015-03-01

5. Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety;Journal of the Korean Society of Food Science and Nutrition;2014-06-30

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