The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (<i>Allium fistulosum</i> L.) during Storage.

The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage.

Lee, Sang Mi; Kim, Dami; Kim, Young-Suk.

Affiliation

Lee SM; Department of Food and Nutrition, Inha University, Incheon 22212, Korea.
Kim D; Department of Food Science and Biotchnology, Ewha Womans University, Seoul 03760, Korea.
Kim YS; Department of Food Science and Biotchnology, Ewha Womans University, Seoul 03760, Korea.

Molecules ; 27(9)2022 Apr 21.

Article in En | MEDLINE | ID: mdl-35566028