Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods
Jicai Bi, Bian Li, Zhuo Chen, Zhen Yang, Chunyuan Ping, Yueyue Gao, Yao Zhang, Lingwen Zhang
Topics & Concepts
FlavorChemistryAromaFood scienceDimethyl trisulfideAlliumOdorSulfurOrganic chemistryBotanyBiologyDimethyl disulfideBiochemical Analysis and Sensing TechniquesGarlic and Onion StudiesAdvanced Chemical Sensor Technologies