Thermal degradation of onion quercetin glucosides under roasting conditions

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1568-1573

  Rohn, Sascha ^a   Buchner, Nadja ^a   Driemel, Gregor ^a   Rauser, Morten ^a   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Flavonoids; Onions; Quercetin glycosides; Thermal food processing; Thermal stability

Indexed keywords

ALLIUM CEPA;

GLUCOSIDE; QUERCETIN;

ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; ONION; PLANT ROOT; STRUCTURE ACTIVITY RELATION;

DRUG STABILITY; GLUCOSIDES; HEAT; ONIONS; PLANT ROOTS; QUERCETIN; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 34249861380     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063221i     Document Type: Article

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