Green Onions at The Molecular Level
Location
CoLab, COM 382
Start Date
30-4-2026 3:45 PM
Document Type
Poster
Description
Our project aims to compare the flavor of green onions before and after freeze drying. This comparison is done through analysis of the molecules present in the non-freeze dried and the freeze dried samples of green onion.
Image
COinS
Apr 30th, 3:45 PM
Green Onions at The Molecular Level
CoLab, COM 382
Our project aims to compare the flavor of green onions before and after freeze drying. This comparison is done through analysis of the molecules present in the non-freeze dried and the freeze dried samples of green onion.
Comments
The faculty mentor for this project was Todd Watson.