Changes in Flavor Precursors, Pungency, and Sugar Content in Short-Day Onion Bulbs during 5-Month Storage at Various Temperatures or in Controlled Atmosphere

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Yoo, Kil S ^a   Lee, Eun J ^a   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Allium cepa L. fructose; Glucose; Pyruvic acid; Sucrose; Sweetness

Indexed keywords

1 PROPENYLCYSTEINE SULFOXIDE; 1-PROPENYLCYSTEINE SULFOXIDE; CYSTEINE; DRUG DERIVATIVE; FRUCTOSE; GLUCOSE; MECYSTEINE; PYRUVIC ACID; SUCROSE; SULFOXIDE;

ARTICLE; ATMOSPHERE; CHEMISTRY; FOOD PRESERVATION; FOOD STORAGE; METHODOLOGY; ONION; PLANT ROOT; TASTE; TEMPERATURE;

ATMOSPHERE; CYSTEINE; FOOD PRESERVATION; FOOD STORAGE; FRUCTOSE; GLUCOSE; ONIONS; PLANT ROOTS; PYRUVIC ACID; SUCROSE; SULFOXIDES; TASTE; TEMPERATURE;

ALLIUM CEPA;

EID: 84857139749     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02529.x     Document Type: Article

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