Comparison of onion varieties by headspace gas chromatography-mass spectrometry
- 1 July 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (7) , 1560-1564
- https://doi.org/10.1021/jf00097a029
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Identification of Intermediates in the Formation of Onion FlavorAgricultural and Biological Chemistry, 1980
- A survey of volatile components of some allium species in terms of s‐alk(en)yl‐l‐cysteine sulphoxides present as flavour precursorsJournal of the Science of Food and Agriculture, 1975
- Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated OnionsJournal of Food Science, 1968