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Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage
Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542897/ https://ncbi.nlm.nih.gov/pubmed/31205349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03764-z |
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