The use of synthetic (±)-s-1-propyl-l-cysteine sulphoxide and of alliinase preparations in studies of flavour changes resulting from processing of onion (allium cepa l.)
- 1 September 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (9) , 1333-1346
- https://doi.org/10.1002/jsfa.2740260912
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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