𝔖 Bobbio Scriptorium
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ONION JUICE AND BACTERIAL GROWTH

✍ Scribed by JAMES E. FULLER; ERNEST R. HIGGINS


Book ID
108790245
Publisher
Institute of Food Technologists
Year
1940
Tongue
English
Weight
261 KB
Volume
5
Category
Article
ISSN
0022-1147

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## Abstract Onion flavour develops when the cells are disrupted, allowing the enzyme alliinase (EC 4.4.1.4) to act upon the aroma precursors __S__‐alk(en)yl‐L‐cysteine sulphoxides (ACSOs). For maximum flavour release, optimal cell disintegration and complete enzymatic conversion of ACSOs are desire