Cooking loss of major onion antioxidants and the comparison of onion soups prepared in different ways

Food Science and Technology Research

Volumn 10, Issue 4, 2004, Pages 405-409

  Takenaka, Makiko ^a,b   Nanayama, Kazuko ^a   Ohnuki, Isamu ^c   Udagawa, Masanobu ^c   Sanada, Eisuke ^c   Isobe, Seiichiro ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

^c Association des Disciples d'Auguste Escoffler du Japon   (Japan)

Author keywords

Allium cepa; Antioxidants; Onion; Onion soup; Quercetin

Indexed keywords

ALLIUM CEPA;

EID: 31444442936     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.405     Document Type: Article

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