Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

标题
Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 9, Pages 1331-1336
出版商
Elsevier BV
发表日期
2009-04-16
DOI
10.1016/j.foodres.2009.04.005

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