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Referencias:

• Atwa, A.A., Radwan, A.A., Stino, K.R., The effect of common storage conditions on the physical characters of onion bulbs subjected to different treatments. A Percentages of weight loss (1974) Agric. Res. Rev, 52, p. 177
• Brodnitz, M.H., Pascale, J.V., Van Derslice, L., Flavor components of garlic extract (1971) J. Agric. Food Chem, 19, p. 273
• Burba, J.L., Blanco, M.P., (1984), Uso del período de dormiceón como parámetro para agrupar ecotipos de ajo (Allium, sativum L.) en colec‐ciones y bancos de germoplasma. Paper presented at 7a. Reunión Na‐cional de la Sociedad Argentina de Olericultura, San Pedro, Argentina; Burba, J.L., Muller, J.J.V., Casali, V.W.D., Relaciones entre el índice visual de superación de dormiceón (IVD) en ajo (Allium sativum L.) con el tamano ‐γ positiôn de bulbillos (1983) Rev. Cs. Agropec. (Córdoba), 4, p. 99
• Ceci, L.N., Curzio, O.A., Pomilio, A.B., (1988), Isolation and identification of sulfur compounds and some minor components in garlic bulbs cv “Red”. Submitted for publication; Croci, C.A., Curzio, O.A., The influence of gamma irradiation on the storage life of “Red” variety garlic (1983) Journal of Food Processing and Preservation, 7, p. 179
• Curzio, O.A., Croci, C.A., Radioinhibition process in Argentinian garlic and onion bulbs (1988) Radiat. Phys. Chem, 31, p. 203
• El‐Oksh, I.I., Abdel‐Kader, A.S., Wally, Y.A., El‐Kholly, AF., Comparative effects of gamma irradiation and maleic hydrazide on storage of garlic (1971) J. Amer. Soc. Hort. Sci, 96, p. 637
• Fenwick, G.R., Hanley, A.B., The genus Allium. Part 2. CRC Crit (1985) Rev. Food Sci. Nutr, 22, p. 273
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• Freeman, G.G., Whenham, R.J., Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions (1976) Journal of the Science of Food and Agriculture, 27, p. 37
• Joong, H.K., Hyung, S.Y., Changes in flavor components of garlic resulting from gamma irradiation (1985) J. Food Sci, 50, p. 1193
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• Matikkala, E.J., Virtanen, A.I., Gutamyl peptidase in sprouting onion bulbs (1965) Acta Chemica Scandinavica, 19, p. 1261
• Saghir, A.R., Mann, L.K., Bernhard, R.A., Jacobsen, J.V., Determination of aliphatic mono and disulfides in Allium by gas chromatography and their distribution in the common food species (1964) Proc. Amer. Soc. Hort. Sci, 84, p. 386
• Schwimmer, S., Weston, W.J., Enzymatic development of pyruvic acid in onion as a measure of pungency (1961) J. Agric. Food Chem, 9, p. 301
• Tahara, S., Mizutani, J., L‐5‐alk (en)ylthio‐methylhydantoin‐S‐oxides: non enzymatical precursors of fresh flavors of Allium plants (1979) Agric. Biol. Chem, 43, p. 2021
• Whitaker, J.R., Development of flavor, odor and pungency in onion and garlic (1976) Adv. Food Res, 22, p. 73

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