Studies on the Application of Fresh and Blanched Onion in the Preparation of Meat Flavor
碩士 === 大葉大學 === 食品工程研究所 === 89 === Abstract Onion contains nonvolatile flavor precursors, i.e. S-alk(en)yl-L- cysteiene sulfoxides in the intact cells. After the cellls are physically broken down, these precursors can be transformed into alk(en)yl thiosulfinates, the primary flavor compou...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48646159218857893295 |