One new pathway for Allium discoloration

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 548-553

  Dong, Yuhui ^a   Wang, Dan ^a   Li, Meiliang ^a   Hu, Xiaosong ^a   Zhao, Guanghua ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

1 PeCSO; Allium discoloration; Garlic greening; HPLC MS MS; Onion reddening; Pathway

Indexed keywords

1 PROPENYL L CYSTEINE OXIDE; ALLIIN LYASE; OXIDE; PHOSPHATE; PYRROLE DERIVATIVE; SULFUR; UNCLASSIFIED DRUG;

ARTICLE; COLOR; CONTROLLED STUDY; GARLIC; MASS SPECTROMETRY; ONION; PH; SIMULATION; ULTRAVIOLET RADIATION;

ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 70350787179     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.053     Document Type: Article

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