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Thermal pretreatment-induced modulation of pungency-related compounds and flavor via free amino acids in Lokio (Allium chinense G. Don)

Eva Mayasari; Supriyadi Supriyadi; Retno Indrati; Widiastuti Setyaningsih
Food Research International · Vol. 238 · pp. 119438 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume238
Pages119438
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119438
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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