Instrumental texture and ﬂavonoid proﬁle of paste developed from sprouted onion varieties of Indian origin-Reference-Cited by-同舟云学术

Instrumental texture and ﬂavonoid proﬁle of paste developed from sprouted onion varieties of Indian origin

Published:2017-02-17 Issue:11 Volume:20 Page:2511-2526
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Majid Ishrat¹,Nanda Vikas¹

Affiliation:

1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, District Sangrur, Punjab, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1242608

Reference45 articles.

1. Antibacterial and Antioxidant Activities of Quercetin Oxidation Products from Yellow Onion (Allium cepa) Skin

2. Antioxidant Activity in <i>in Vivo</i> and <i>in Vivo</i> Cultures of Onion Varieties (Bellary and CO 3)

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