Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. The protocol of Schwimmer and Weston (SW) (1961) is the most widespread methodology for estimating onion pyruvate. Anthon and Barret (AB) (2003) proposed modifications to this procedure. Here, we compare...
| Main Authors: | , , , , |
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| Format: | info:eu-repo/semantics/article |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1349 http://www.sciencedirect.com/science/article/pii/S0308814616320404 https://doi.org/10.1016/j.foodchem.2016.12.031 |
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