The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (<i>Allium fistulosum</i> L.) during Storage
Welsh onion (<i>Allium fistulosum</i> L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds, may vary during heat process and storage. Accordingly, the changes in the volatile compounds in Wel...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/9/2674 |