Article ID Journal Published Year Pages File Type
6394272 Food Control 2011 7 Pages PDF
Abstract
► Loss of flavonols in fresh-cut onion slices is by solubility in immersion water. ► Acidification of sodium hypochlorite with sulphuric acid is also rendering losses. ► UV-C irradiation increases the levels of flavonoids in fresh-cut onion slices.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
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