The levels ofS-alk(en)yl-L-cysteine sulphoxides during the growth of the onion (Allium cepa l.)
- 1 April 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (4) , 415-420
- https://doi.org/10.1002/jsfa.2740350409
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Quantitative analysis of the S‐alk(en)yl‐L‐cysteine sulphoxides in onion (Allium cepa L.)Journal of the Science of Food and Agriculture, 1983
- A Comparison of Relative Growth Rates of Different Individual Plants and Different Cultivars of Onion of Diverse Geographic Origin at Two Temperatures and Two Light IntensitiesJournal of Applied Ecology, 1981
- Development of Flavor, Odor, and Pungency in Onion and GarlicPublished by Elsevier ,1976
- 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
- Distribution of flavour components in onion (Allium cepa L.), leek (Allium porrum) and garlic (Allium sativum)Journal of the Science of Food and Agriculture, 1975
- On the Quantitative Determination of the Amino Acids and gammaglutamyl Peptides of Onion.Acta Chemica Scandinavica, 1967
- Anatomy of the garlic bulb and factors affecting bulb developmentHilgardia, 1952