| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541902 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Greening in garlic puree was inhibited by adding freeze-dried fresh onion powder. ⺠Thiosulphinates containing 1-propenyl are key compounds to induce greening. ⺠Adding fresh onion powder decreases 1-propenyl thiosulphinate synthesis in garlic. ⺠New report on inhibition of garlic greening by fresh onion powder.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eun Jin Lee, Kil Sun Yoo, Bhimanagouda S. Patil,