Showing Compound - Food Association
| Ontology | |
|---|---|
| Compound ID | FDB008293 |
| Food ID | 5 |
| Compound Name | Pyruvic acid |
| Food Name (Common) | Allium |
| Food Name (Scientific) | Allium |
| Original data | |
| Compound ID | William M. Randle. Quantifying Onion Flavor Compounds Responding to Sulfur Fertility-Sulfur Increases Levels of Alk(en)yl Cysteine Sulfoxides and Biosynthetic Intermediates. J. AM E R. SO C. HORT. SCI. 120(6):1075-1081. 1995 () |
| Food ID | William M. Randle. Quantifying Onion Flavor Compounds Responding to Sulfur Fertility-Sulfur Increases Levels of Alk(en)yl Cysteine Sulfoxides and Biosynthetic Intermediates. J. AM E R. SO C. HORT. SCI. 120(6):1075-1081. 1995 () |
| Compound Original Name | Not Available |
| Food Original Name (Common) | Onion |
| Food Original Name (Scientific) | Not Available |
| Food part | Not Available |
| Content value | Not Available |
| Min value | Not Available |
| Max value | Not Available |
| Unit | Not Available |
| Unit expression | Not Available |
| Analytical method | Not Available |
| Internal citations | Not Available |
| References | |
| Citation type | ARTICLE |
| Citation | William M. Randle. Quantifying Onion Flavor Compounds Responding to Sulfur Fertility-Sulfur Increases Levels of Alk(en)yl Cysteine Sulfoxides and Biosynthetic Intermediates. J. AM E R. SO C. HORT. SCI. 120(6):1075-1081. 1995 |