Changes in Flavonoids of Sliced and Fried Yellow Onions (A llium cepa L. var. zittauer ) During Storage at Different Atmospheric, Temperature and Light Conditions-Reference-Cited by-同舟云学术

Changes in Flavonoids of Sliced and Fried Yellow Onions (A llium cepa L. var. zittauer ) During Storage at Different Atmospheric, Temperature and Light Conditions

Published:2014-03-13 Issue:4 Volume:39 Page:357-368
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Islek Merve¹,Nilufer-Erdil Dilara¹,Knuthsen Pia²

Affiliation:

1. Faculty of Chemical and Metallurgical Engineering; Department of Food Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey

2. National Food Institute; Denmark Technical University; Søborg Denmark

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12240/fullpdf

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