Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensi...
| Autores principales: | CECI, L.N., CURZIO, O.A., POMILIO, A.B. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p44_CECI |
| Aporte de: |
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