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Flavour components in tissue cultures of onion (Allium cepa L.)

✍ Scribed by Freeman, G.G.; Whenham, R.J.; Mackenzie, I.A.; Davey, M.R.

Book ID
123200092
Publisher
Elsevier Science
Year
1974
Weight
308 KB
Volume
3
Category
Article
ISSN
0304-4211

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Changes in onion (Allium cepa L.) flavou
Changes in onion (Allium cepa L.) flavour components resulting from some post-harvest processes
✍ George G. Freeman; Robert J. Whenham πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 880 KB

## Abstract The effect of the following processes on the flavour of the product as compared with that of fresh onion has been investigated: pickling, canning, boiling and frying under domestic conditions, dehydration in hot air and by freeze‐drying and freezing. Flavour assessments were based on de