Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinne...

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Detalles Bibliográficos
Autores principales: Sharma, Kavita, Ko, Eun Young, Assefa, Awraris D., Ha, Soyoung, Nile, Shivraj H., Lee, Eul Tai, Park, Se Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351770/
https://www.ncbi.nlm.nih.gov/pubmed/28911379
http://dx.doi.org/10.1016/j.jfda.2014.10.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351770/
https://www.ncbi.nlm.nih.gov/pubmed/28911379
http://dx.doi.org/10.1016/j.jfda.2014.10.005

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