Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10051023
Abstract: The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry… read more here.
Keywords: onion phenolic; vitro digestion; onion; hexoside ... See more keywords