Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most represent...

Descripción completa

Detalles Bibliográficos
Autores principales: Cattivelli, Alice, Conte, Angela, Martini, Serena, Tagliazucchi, Davide
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151956/
https://www.ncbi.nlm.nih.gov/pubmed/34066759
http://dx.doi.org/10.3390/foods10051023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151956/
https://www.ncbi.nlm.nih.gov/pubmed/34066759
http://dx.doi.org/10.3390/foods10051023

Ejemplares similares