LACHRYMATORY FACTOR IN SPROUTING ONION (ALLIUM-CEPA)

被引：1

作者：

BANDYOPADHYAY, C ^{[1
]}

TEWARI, GM ^{[1
]}

机构：

[1] BHABHA ATOM RES CTR,DIV BIOCHEM & FOOD TECHNOL,BOMBAY 400085,INDIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 08期

关键词：

D O I：

10.1002/jsfa.2740270805

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：733 / 735

页数：3

共 14 条

[1]

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[3]

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[4] THIOPROPANAL S-OXIDE - LACHRYMATORY FACTOR IN ONIONS [J].

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[5] RAPID SPECTROPHOTOMETRIC METHOD OF DETERMINATION OF THIOPROPANAL S-OXIDE (LACHRYMATOR) IN ONION (ALLIUM-CEPA-L) AND ITS SIGNIFICANCE IN FLAVOR STUDIES [J].

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[6] DISTRIBUTION OF FLAVOR COMPONENTS IN ONION (ALLIUM-CEPA L), LEEK (ALLIUM-PORRUM) AND GARLIC (ALLIUM-SATIVUM) [J].

FREEMAN, GG .

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[7] FLAVOR CHANGES IN DRY BULB ONIONS DURING OVERWINTER STORAGE AT AMBIENT-TEMPERATURE [J].

FREEMAN, GG ;

WHENHAM, RJ .

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[8] ON QUANTITATIVE DETERMINATION OF AMINO ACIDS AND GAMMA-GLUTAMYLPEPTIDES OF ONION [J].

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VIRTANEN, AI .

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[9] CHARACTERIZATION OF S-PROPENYL-L-CYSTEINE SULFOXIDE AS PRINCIPAL ENDOGENOUS SUBSTRATE OF L-CYSTEINE SULFOXIDE LYASE OF ONION [J].

SCHWIMMER, S .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1969, 130 (1-2) :312-+

[10] ENZYMATIC CONVERSION OF GAMMA-L-GLUTAMYL CYSTEINE PEPTIDES TO PYRUVIC ACID - COUPLED REACTION FOR ENHANCEMENT OF ONION FLAVOR [J].

SCHWIMMER, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) :980-+

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