Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2690-2693
- https://doi.org/10.1021/jf950686s
Abstract
No abstract availableKeywords
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- Quantitative evaluation of lachrymatory factor in onion by thin-layer chromatographyJournal of Agricultural and Food Chemistry, 1975
- Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of PungencyJournal of Agricultural and Food Chemistry, 1961