HIGHLIGHTS
- who: Ruifang Wang and collaborators from the Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business have published the Article: Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil, in the Journal: Foods 2023, 12, 1442. of /2023/
- what: 2 of 14 Although comprehensive reports on the flavor formation mechanism of green onion fried oil are lacking, volatiles generated from other alliums during heating processes have been studied, and the research showed that major components included sulfides, disulfides, trisulfide, and thiophene . The aim . . .
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