Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin

Published 2008 View Full Article

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Title
Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 111, Issue 3, Pages 580-585
Publisher
Elsevier BV
Online
2008-04-14
DOI
10.1016/j.foodchem.2008.04.023

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