Changes in the content and distribution, in different organs, of the flavour precursors, the S-alk(en)yl-L-cysteine sulphoxides, during seedling development of onions (Allium cepa) grown under light and dark regimes
- 1 November 1984
- journal article
- research article
- Published by Wiley in Physiologia Plantarum
- Vol. 62 (3) , 370-374
- https://doi.org/10.1111/j.1399-3054.1984.tb04588.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Presence of alliinase in isolated vacuoles and of alkyl cysteine sulphoxides in the cytoplasm of bulbs of onion (Allium cepa)Plant Science Letters, 1981
- 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
- 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
- Studies on organic sulphur compounds and other labile substances in plantsPhytochemistry, 1965