Biosynthesis of the flavour precursors of onion and garlic
Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic of each species and are created by chemical transformation of a series of volatile sulphur compounds generated by cleavage of relatively stabl...
| Veröffentlicht in: | Journal of experimental botany. - 1985. - 55(2004), 404 vom: 10. Aug., Seite 1903-18 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2004
|
| Zugriff auf das übergeordnete Werk: | Journal of experimental botany |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Review 1-propenylcysteine sulfoxide S-propyl cysteine sulfoxide Sulfoxides methiin 4740-94-7 alliin 7I4L2D0E9G mehr... |