Studies on the Contribution of Flavor Precursors to the Flavor Formation of Thermally Processed Shallot and Welsh Onion by Model Reactions
碩士 === 大葉工學院 === 食品工程研究所 === 84 === Shallot (Allium cepa L. Var. aggregalum) and welsh onion (Allium fistulosumL.) are two important flavoring vegetables used in a wide range of Chinesefoods. nonvolatile flavor precursors, i.e., S-alk(en)yl-L-cyste...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02791746497325119194 |