The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage

Welsh onion (Allium fistulosum L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds, may vary during heat process and storage. Accordingly, the changes in the volatile compounds in Welsh onions, subjecte...

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Detalles Bibliográficos
Autores principales: Lee, Sang Mi, Kim, Dami, Kim, Young-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105643/
https://www.ncbi.nlm.nih.gov/pubmed/35566028
http://dx.doi.org/10.3390/molecules27092674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105643/
https://www.ncbi.nlm.nih.gov/pubmed/35566028
http://dx.doi.org/10.3390/molecules27092674

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