Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of Pungency
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About Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of Pungency
This paper, published in 1961, received 279 indexed citations . Written by Sigmund Schwimmer and William J. Weston covering the research area of Plant Science. It is primarily cited by scholars working on Plant Science (261 citations), Molecular Biology (73 citations) and Ecology, Evolution, Behavior and Systematics (60 citations). Published in Journal of Agricultural and Food Chemistry.
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This paper is also available at doi.org/10.1021/jf60116a018.