Development of a sample preparation method for the analysis of oxidized flavonols in onions and leek

Nahrung - Food

Volumn 46, Issue 5, 2002, Pages 349-352

  Jungbluth, Gerd ^a   Ternes, Waldemar ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Flavonols; Hydroxybenzofuranones; Leek; Onion

Indexed keywords

ALLIUM CEPA; ALLIUM PORRUM;

ANTIOXIDANT; ASCORBIC ACID; BENZOFURAN DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; ONION; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ASCORBIC ACID; BENZOFURANS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVONOLS; HYDROLYSIS; ONIONS; OXIDATION-REDUCTION;

EID: 0042879864     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020901)46:5<349::AID-FOOD349>3.0.CO;2-S     Document Type: Article

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