Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

  1. Rodrigues, A.S.
  2. Pérez-Gregorio, M.R.
  3. García-Falcón, M.S.
  4. Simal-Gándara, J.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2009

Alea: 42

Zenbakia: 9

Orrialdeak: 1331-1336

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2009.04.005 GOOGLE SCHOLAR
Datuen iturria: Scopus