Wordt geladen...
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...
Bewaard in:
| Gepubliceerd in: | Food Sci Biotechnol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
The Korean Society of Food Science and Technology
2016
|
| Onderwerpen: | |
| Online toegang: | 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 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|