Economical and environmentally-friendly approaches for usage of onion (Allium cepa L.) waste
Author:
Affiliation:
1. School of Chemical Engineering
2. Yeungnam University
3. Gyeongsan
4. Republic of Korea
5. Department of Bio-resources and Food Science
6. College of Life and Environmental Sciences
7. Konkuk University
8. Seoul 143-701
9. South Korea
Abstract
General anatomy and different layers in onion.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00251J
Reference127 articles.
1. FAO-Food and Agricultural Organization Area and production. http://www.fao.org/
2. NHRDF-National Horticultural Research and Development Foundation Area and production. http://www.nhrdf.com/
3. Onions?A global benefit to health
4. Antioxidative Compounds from the Outer Scales of Onion
5. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
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