Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04277-w.pdf
Reference40 articles.
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3. Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
4. Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U (2008) Flavonol glucosides in Allium species: a comparative study by means of HPLC–DAD–ESI-MS–MS. Food Chem 107:1668–1673
5. Burri SC, Ekholm A, Håkansson Å, Tornberg E, Rumpunen K (2017) Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used. J Funct Foods 38:119–127
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