Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of 'black onion'.
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DOI: 10.1016/j.foodchem.2019.125958
Abstract: This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, organic acids,… read more here.
Keywords: antioxidant activity; three onion; onion; onion varieties ... See more keywords