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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-06-01
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| Series: | Journal of Food and Drug Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949814001379 |