Characterization of phytochemical and functional properties of endemic edible Allium tuncelianum and comparison with commonly cultivated garlic, onion and leek crops-Reference-Cited by-同舟云学术

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Characterization of phytochemical and functional properties of endemic edible Allium tuncelianum and comparison with commonly cultivated garlic, onion and leek crops

Published:2023-01-13 Issue:4 Volume:249 Page:1113-1123
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ipek Meryem,Cansev Asuman,Sahan Yasemin,Ipek Ahmet,Altinseker Acun Deniz Zahide

Funder

Commission of Scientific Research Projects of Bursa Uludag University

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04201-4.pdf

Reference33 articles.

1. Ipek M, Ipek A, Simon PW (2008). SciHortic. https://doi.org/10.1016/j.scienta.2007.11.002

2. Lancaster JE, Kelly KE (1983). J Sci Food Agric. https://doi.org/10.1002/jsfa.2740341111

3. Putnik P, Gabrić D, Roohinejad S, Barba FJ, Granato D, Mallikarjunan K, Lorenzo JM, Kovačević DB (2019). Food Chem. https://doi.org/10.1016/j.foodchem.2018.10.068

4. Lawson LD, Hughes BG (1992). Planta Med. https://doi.org/10.1055/s-2006-961482

5. Block E (1992). Angenz Chem Int Ed Ennl. https://doi.org/10.1002/anie.199211351

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