Flavour changes in dry bulb onions during overwinter storage at ambient temperature
- 1 May 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (5) , 517-520
- https://doi.org/10.1002/jsfa.2740250510
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Enzymic conversion of .gamma.-L-glutamyl cysteine peptides to pyruvic acid, a coupled reaction for enhancement of onion flavorJournal of Agricultural and Food Chemistry, 1971
- QUALITY AND STABILITY OF SOME FREEZE‐DRIED FOODS IN “ZERO” OXYGEN HEADSPACEJournal of Food Science, 1971
- Effect of sulphate nutrition on flavour components of onion (Allium cepa)Journal of the Science of Food and Agriculture, 1970
- Studies on organic sulphur compounds and other labile substances in plantsPhytochemistry, 1965