Influence of Processing on Antioxidation Activity of Flavonoids Present in Onion (Allium Cepa)

Research output: Contribution to journal › Comment/Letter to the editor › Academic

Original language	English
Pages (from-to)	87-94
Journal	International Journal of Food Science, Technology and Nutrition
Volume	1
Issue number	1
Publication status	Published - 2007

Cite this

@article{3d48c8e14e2742babb870d4a9162ad0a,

title = "Influence of Processing on Antioxidation Activity of Flavonoids Present in Onion (Allium Cepa)",

author = "C. Zondervan and R.J. Wegh",

year = "2007",

language = "English",

volume = "1",

pages = "87--94",

journal = "International Journal of Food Science, Technology and Nutrition",

issn = "0973-841X",

number = "1",

}

TY - JOUR

T1 - Influence of Processing on Antioxidation Activity of Flavonoids Present in Onion (Allium Cepa)

AU - Zondervan, C.

AU - Wegh, R.J.

PY - 2007

Y1 - 2007

M3 - Comment/Letter to the editor

VL - 1

SP - 87

EP - 94

JO - International Journal of Food Science, Technology and Nutrition

JF - International Journal of Food Science, Technology and Nutrition

SN - 0973-841X

IS - 1

ER -