Effect of curing at different temperatures on biochemical composition of onion (Allium cepa L.) skin from three freshly cured and cold stored UK-grown onion cultivars

Postharvest Biology and Technology

Volumn 54, Issue 2, 2009, Pages 80-86

  Downes, Katherine ^a   Chope, Gemma A ^a   Terry, Leon A ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Anthocyanins; Flavonols; Fructose; Glucose; Objective colour

Indexed keywords

ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 69249210894     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2009.05.005     Document Type: Article

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