| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540510 | Food Chemistry | 2013 | 4 Pages |
Abstract
⺠Mild-heat treatment for minimally-processed or fresh-cut onions. ⺠Changes in antioxidants properties and phenolic content during 21-day storage at 4 ± 1 °C. ⺠First study reporting on the antioxidants and quality of ready-to-eat fresh cut (bulb) onions during refrigerated storage. ⺠Environment-friendly and non-additives processing of onions.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Siddiq, S. Roidoung, D.S. Sogi, K.D. Dolan,