Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions ( Allium cepa var. aggregatum )

Published 2018 View Full Article

Authors

Keywords

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 97, Issue -, Pages 376-383

Publisher

Elsevier BV

Online

2018-07-17

DOI

10.1016/j.lwt.2018.07.032

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LWT-FOOD SCIENCE AND TECHNOLOGY

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