Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Lee, Eun Jin, Yoo, Kil Sun, Jifon, John, Patil, Bhimanagouda S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 6 (2009), p. C475-C480
Materias:	Cebolla Allium cepa Variedades Precursor de aroma Aminoácidos Azufre Azúcares HPLC Acido pirúvico Dulzura Sabor Caracterización Pungencia Precursor del sabor Aminoácidos libres
Publicación relacionada:	Contenido en: Journal of food science

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