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A comparison of flavour and odour compounds of onion, leek, garlic and Allium fistulosum in relation to germination of sclerotia of Sclerotium cepivorum



A comparison of flavour and odour compounds of onion, leek, garlic and Allium fistulosum in relation to germination of sclerotia of Sclerotium cepivorum



Plant Pathology 35(3): 370-376



The low ability of cultivars of leek to stimulate germination of sclerotia of S. cepivorum compared with those of onion, garlic and Allium fistulosum appears to be associated with their relatively small seeds, the lower levels of flavour and odour precursors in their roots and the relatively high proportion of the inactive methyl radical in their flavour and odour profiles.

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Accession: 001284084

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-3059.1986.tb02028.x



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