Effect of Curing and Cooking on Flavonols and Anthocyanins in Traditional Varieties of Onion Bulbs

AuthID
 P-003-EMM
4
Author(s)
Garcia Falcon, MS
·
Simal Gandara, J
Tipo de Documento
Article
Year published
2009
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 42, Número: 9, Páginas: 1331-1336 (6)
Indexing
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Scopus®
Crossref®104
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-68349139743
Wos: WOS:000270526400014
Source Identifiers
ISSN: 0963-9969
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