Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment

Food Science and Biotechnology

Volumn 25, Issue 1, 2016, Pages 115-119

  Kim, Sunyoung ^a   Lee, Sanghee ^a   Shin, Dongbin ^a   Yoo, Miyoung ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

HPLC; LC ESI MS MS; onion; organosulfur compound

Indexed keywords

AMINO ACIDS; ELECTROSPRAY IONIZATION; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ALLIUM CEPA; COOKING METHODS; DRY WEIGHT; HPLC; LC/ESI-MS/MS; LIQUID CHROMATOGRAPHY ELECTROSPRAY; ONION; ORGANOSULFUR COMPOUNDS;

SULFUR COMPOUNDS;

EID: 84958257075     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0017-7     Document Type: Article

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