Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

  1. Pérez-Gregorio, M.R.
  2. Regueiro, J.
  3. Simal-Gándara, J.
  4. Rodrigues, A.S.
  5. Almeida, D.P.F.
Revue:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Année de publication: 2014

Volumen: 54

Número: 8

Pages: 1050-1062

Type: Article

DOI: 10.1080/10408398.2011.624283 GOOGLE SCHOLAR

Objetivos de desarrollo sostenible

La source de données: Scopus