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Fig. 3 | Bulletin of the National Research Centre

Fig. 3

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

Fig. 3

Comparison of sensory properties in leaves of Welsh onion and fresh onion. #Intensity, †preference. Values are expressed as fold change relative to Welsh onion leaves each evaluation (Welsh onion leaves = 0). Values are the means (n = 36). * p < 0.05 (Scheffe's method of paired comparison), the scores for each evaluation for fresh onion leaves were evaluated when the Welsh onion leaves were considered to be 0

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