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Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum Group)

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Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Lin, Y. and Huang, D. (2014) Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum Group). Journal of Agricultural and Food Chemistry, 62 (23). pp. 5296-5304. ISSN 1520-5118 doi: 10.1021/jf500739n

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Item Type Article
URI https://centaur.reading.ac.uk/id/eprint/116573
Identification Number/DOI 10.1021/jf500739n
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher ACS Publications
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