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Presence of alliinase in isolated vacuoles and of alkyl cysteine sulphoxides in the cytoplasm of bulbs of onion (Allium cepa)

✍ Scribed by Lancaster, Jane E; Collin, H.A


Book ID
120556673
Publisher
Elsevier Science
Year
1981
Weight
525 KB
Volume
22
Category
Article
ISSN
0304-4211

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## Abstract Large losses of onion flavour components result from certain post‐harvest processes such as cooking by boiling, dehydration, freezing etc. The mechanisms by which these losses occur have been investigated on the basis of the alliinase‐precursor system and shown to include: (a) complete