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Pungency Assessment in Onions

This resource serves as a tool for instructing a laboratory exercise in plant biology. Students determine the extent to which the organosulfur compounds contained in onions affect the flavor and aroma strength of the onion. This exercise is suitable for introductory plant biology, plant physiology, and horticulture courses, and could be adapted to be appropriate for a wide variety of courses concerned with plant biology and biochemistry.

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Classifications


Resource Type: Laboratory exercise, Laboratory manual
Audience Level: Undergraduate upper division 15-16, Undergraduate lower division 13-14

Author and Copyright


Authors and Editors: Catherine A. Teare Ketter of University of Georgia, William M. Randle of University of Georgia
Publisher: ABLE
Format: text/html
Copyright and other restrictions: Yes
Cost: No

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Collection:
American Association for the Advancement of Science


     
   

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