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Bulletin of the National Research Centre
Fig. 1 | Bulletin of the National Research Centre

Fig. 1

From: Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

Fig. 1

Taste responses in leaves of Welsh onion and fresh onion. #Initial taste, †Aftertaste. Values are expressed as fold change relative to Welsh onion leaves each taste (Welsh onion leaves = 0). Values are the mean (n = 5). * p < 0.05 (Welch's t test), compared between Welsh onion leaves and flesh onion leaves in each taste

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