The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage
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DOI: 10.3390/molecules27092674
Abstract: Welsh onion (Allium fistulosum L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds, may vary during heat process and storage. Accordingly, the changes in… read more here.
Keywords: volatile compounds; allium fistulosum; heated welsh; welsh onions ... See more keywords