Allium discoloration: the nature of onion pinking and garlic greening
Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primar...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0005_allium-discoloration-the-nature-of-onion-pinking-and-garlic-greening.php |