Figure 2. Assessment of the color, smell, taste and overall acceptability of dried onion samples.

From

Influence of Two Post-Harvest Preservation Processes on the Biochemical, Microbiological and Organoleptic Properties of Yellow Onions Sold in the Korhogo Departement

OULAI Dehegnan Penan Patricia, TOURE Naka, LIBRA Michel Archange, NIAMKE Lamine Stébastien

Journal of Food and Nutrition Research. 2025, 13(10), 390-398 doi:10.12691/jfnr-13-10-1