Chemical evaluation of some important varieties of onion (Allium cepa L.)
- 31 May 1980
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 30 (2) , 117-122
- https://doi.org/10.1007/bf01099049
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Lachrymatory Factor and Other Chemical Constituents of Some Varieties of Onion (Allium cepa L.)Journal of Plant Foods, 1979
- Lachrymatory factor in sprouting onion (Allium cepa)Journal of the Science of Food and Agriculture, 1976
- The Role of Phenols in Botrytis Brown Stain of OnionPhytopathology®, 1975
- Thin-layer chromatographic investigation of color developer involved in pinking of white onion pureesJournal of Agricultural and Food Chemistry, 1973
- Influence of sulphate nutrition on the flavour components of garlic (Allium sativum) and wild onion (A. vineale)Journal of the Science of Food and Agriculture, 1971
- Thiopropanal S-oxide: a lachrymatory factor in onionsJournal of Agricultural and Food Chemistry, 1971
- Estimation of volatile onion aroma and flavour compoundsInternational Journal of Food Science & Technology, 1970
- Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of PungencyJournal of Agricultural and Food Chemistry, 1961
- Demonstration of aliinase in a protein preparation from onionCellular and Molecular Life Sciences, 1960
- Über die Flavonole und Phenole der Zwiebel (Allium cepa L.)Archiv der Pharmazie, 1958