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Journal of Plant Foods Volume 3, 1979 - Issue 3
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Articles

Lachrymatory Factor and Other Chemical Constituents of Some Varieties of Onion (Allium cepa L.)

K.L. BajajDepartment of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana, India
,
Gurdeep KaurDepartment of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana, India
,
Jarnail SinghDepartment of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana, India
&
S.P.S. GillDepartment of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana, India
Pages 199-203 | Published online: 27 Sep 2017

Citations (6)

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Read on this site (3)

Gruffydd Roger Fenwick, Anthony Bryan Hanley & JohnR. Whitaker. (1985) The genus allium—Part 3. C R C Critical Reviews in Food Science and Nutrition 23:1, pages 1-73.
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GruffyddR. Fenwick, AnthonyB. Hanley & JohnR. Whitaker. (1985) The genus allium. Part 2. C R C Critical Reviews in Food Science and Nutrition 22:4, pages 273-377.
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Gruffydd Roger Fenwick, Anthony Bryan Hanley & JohnR. Whitaker. (1985) The genus allium— part 1. C R C Critical Reviews in Food Science and Nutrition 22:3, pages 199-271.
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Articles from other publishers (3)

J. Ahmed & U.S. Shivhare. (2001) Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste. LWT - Food Science and Technology 34:6, pages 380-383.
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Phillip J Sinclair, Anthony B Blakeney & E W R Barlow. (2006) Relationships between bulb dry matter content, soluble solids concentration and non‐structural carbohydrate composition in the onion ( Allium cepa ) . Journal of the Science of Food and Agriculture 69:2, pages 203-209.
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K. L. Bajaj, Gurdeep Kaur, Jarnail Singh & S. P. S. Gill. (1980) Chemical evaluation of some important varieties of onion (Allium cepa L.). Qualitas Plantarum Plant Foods for Human Nutrition 30:2, pages 117-122.
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