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Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage temperatures (4 °C, 20 °C, and 25 °C) were characterized...

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Detalles Bibliográficos
Autores principales:	Liu, Guangmin, Wang, Yaqin, Hu, Liping, He, Hongju
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736120/ https://www.ncbi.nlm.nih.gov/pubmed/36496638 http://dx.doi.org/10.3390/foods11233829

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