Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01268.x/fullpdf
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1. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue
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5. Biological availability of calcium and magnesium from dairy products
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