Fig. 3From: Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leavesComparison 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 0Back to article page