RAPID SPECTROPHOTOMETRIC METHOD OF DETERMINATION OF THIOPROPANAL S-OXIDE (LACHRYMATOR) IN ONION (ALLIUM-CEPA-L) AND ITS SIGNIFICANCE IN FLAVOR STUDIES

被引：22

作者：

FREEMAN, GG ^{[1
]}

WHENHAM, RJ ^{[1
]}

机构：

[1] NATL VEGETABLE RES STN,BIOCHEM SECT,WARWICK,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740261012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1529 / 1543

页数：15

共 22 条

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[16]

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[17] ENZYMATIC CONVERSION OF TRANS-(+)-S-1-PROPENYL-L-CYSTEINE S-OXIDE TO BITTER AND ODORBEARING COMPONENTS OF ONION [J].

SCHWIMMER, S .

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[18] RELATION BETWEEN OLFACTORY THRESHOLD CONCENTRATION AND PYRUVIC ACID CONTENT OF ONION JUICE [J].

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