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Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavour. In this study, corn oil was used to concentrate the sulphur‐containing compounds responsible for the unique TS flavour with and without aqueous dispersion. The level of sulphur‐containing compounds in TS shoots was 0.32 μg g−1 and concentrated to 2.34 μg g−1 in the corn oil with aqueous dispersion...
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