USE OF SYNTHETIC (+/-)-S-1-PROPYL-L-CYSTEINE SULFOXIDE AND OF ALLIINASE PREPARATIONS IN STUDIES OF FLAVOR CHANGES RESULTING FROM PROCESSING OF ONION (ALLIUM-CEPA L)

被引：32

作者：

FREEMAN, GG ^{[1
]}

WHENHAM, RJ ^{[1
]}

机构：

[1] NATL VEGETABLE RES STN,BIOCHEM SECT,WELLESBOURNE,WARWICK CV35 9EF,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740260912

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1333 / 1346

页数：14

共 20 条

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[10] CHANGES IN ONION (ALLIUM-CEPA-L) FLAVOR COMPONENTS RESULTING FROM SOME POST-HARVEST PROCESSES [J].

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