Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment

Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents i...

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Bibliographic Details
Published in:Food Sci Biotechnol
Main Authors: Kim, Sunyoung, Lee, Sanghee, Shin, Dongbin, Yoo, Miyoung
Format: Artigo
Language:Inglês
Published: The Korean Society of Food Science and Technology 2016
Subjects:
Research Note
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049342/
https://ncbi.nlm.nih.gov/pubmed/30263245
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0017-7
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