4Whitaker J R. Development of flavor, odor, and pungency in onion and garlic[J]. Adv Food Res, 1976,22:73～133.
5Schwimmer S, Friedman M. Genesis of volatile sulphurcontaining food flavours[J]. Favour Ind, 1972(3):137～145.
6Lancaster J E,Shaw M L,Bandle W M. Differentialhydrolysis of Alk (en)yl cysteine sulphoxides by alliinase in onion macerates: Flavour implications[J].Sci Food Agric, 1998,78:367～372.
7Carson J F.Chemistry and Biological Properties of Onions and Garlic[J]. Food Reviews International,1987,3(1-2):71～103.
8Zohri A N,Abdel G K,Saber S. Antibacterial, antidermatophytic and antitoxigenic activities of onion (Alliumcepa. L) oil[J]. Microbiological-Research, 1995,150(2):167～172.
9Yin Mei-chin,Tsao Shih-ming. Inhibitory effect of seven Allium plants upon three Aspergillus species[J].International Food Microbiology, 1999,49(1 ～2):49～56.
10Maidment D C,Dembny Z,Watts D T. The antibacterialactivity of 12 Allium against Escherichia coli[J]. Nutrition &Food Science, 2001, 31(5):238～241.
