LAUSR

Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1

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1 Published in 2022 at "Plant Foods for Human Nutrition"

DOI: 10.1007/s11130-022-00959-2

Abstract: Recently, there has been renewed interest in biorefining of agricultural onion into functional products. In this study, onion vinegar (OV) are prepared by a two-stage semi-continuous fermentation method, and its content of total flavonoids (3.01… read more here.

Keywords: onion vinegar; caenorhabditis elegans; onion; stress ... See more keywords