Angélique Villière

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Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations—sué, sautéed, and pan-fried onions—were used to investigate their differences in aroma profile. Headspace solid phase micro-extraction (HS-SPME) and gas chromatography (GC)(More)
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