Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Published 2019 View Full Article

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Title
Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
Authors
Keywords
Black onion, Heating treatment, Flavonoids, Organosulfur compounds, Organic acids, Amino acids, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 125958
Publisher
Elsevier BV
Online
2019-12-09
DOI
10.1016/j.foodchem.2019.125958

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