Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products-Reference-Cited by-同舟云学术

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

Published:2008-08-30 Issue:18 Volume:56 Page:8541-8548
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Seung Un¹,Lee Jong Ha¹,Choi Suk Hyun¹,Lee Jin Shik¹,Ohnisi-Kameyama Mayumi¹,Kozukue Nobuyuki¹,Levin Carol E.¹,Friedman Mendel¹

Affiliation:

1. Department of Food Service Industry, Uiduk University, Gangdong, Gyeongju, Gyongbuk, Korea 780-713; Department of Food Service Industry, Seowon University, Heungdeok, Cheongju, Korea 361-742; Mass Analysis Laboratory, National Food Research Institute, Tsukuba, Japan 305-8642; and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801009p

Reference30 articles.

1. Tissue and Spatial Distribution of Flavonol and Peroxidase in Onion Bulbs and Stability of Flavonol Glucosides during Boiling of the Scales

2. Food Content, Processing, Absorption and Metabolism of Onion Flavonoids

3. Onions: A Source of Unique Dietary Flavonoids

4. Wikipedia Contributors. Onion. Wikipedia, The Free Encyclopedia. Accessed 6 March 2008 20:47 UTC;http://en.wikipedia.org/w/index.php?title=Onion&oldid=196290408.

5. The analysis of onion and garlic

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