Onions: A Source of Unique Dietary Flavonoids-Reference-Cited by-同舟云学术

Onions: A Source of Unique Dietary Flavonoids

Published:2007-11-13 Issue:25 Volume:55 Page:10067-10080
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Slimestad Rune¹,Fossen Torgils¹,Vågen Ingunn Molund¹

Affiliation:

1. PlantChem, Særheim Research Centre, N-4353 Klepp station, Norway, Department of Chemistry, University of Bergen, Allégt. 41, N-5007 Bergen, Norway, and The Norwegian Institute for Agricultural and Environmental Research, Bioforsk Øst Landvik, Reddalsveien 215, N-4886 Grimstad, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0712503

Reference100 articles.

1. Brewster, J. L.Onions and other vegetable Alliums.CAB International,Oxon, U.K.,1994; pp1–236.

2. Harborne, J. B. InNatural Products. Their chemistry and biological significance;Mann, J.; Davidson, R. S.; Hobbs, J. B.; Banthorpe, D. V.; Harborne, J. B., Eds.Longman Scientific & Technical:Essex, England,1994, p372.

3. Complete assignment of structural genes involved in flavonoid biosynthesis influencing bulb color to individual chromosomes of the shallot (Allium cepa L.)

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