Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa)

Author： Bacon J.R.   Moates G.K.   Ng A.   Rhodes M.J.C.   Smith A.C.   Waldron K.W.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.64, Iss.2, 1999-02, pp. : 257-261

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