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Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures.
Liu, Guangmin; Wang, Yaqin; Hu, Liping; He, Hongju.
Afiliação
  • Liu G; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Wang Y; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China.
  • Hu L; Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China.
  • He H; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Foods ; 11(23)2022 Nov 27.
Article em En | MEDLINE | ID: mdl-36496638
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China