Effect of scale color on the antioxidant capacity of onions

Scientia Horticulturae

Volumn 123, Issue 4, 2010, Pages 431-435

  Gökçe, Ali Fuat ^a   Kaya, Cemal ^b   Serçe, Sedat ^c   Özgen, Mustafa ^b  

^a ULUDAG UNIVERSITY   (Turkey)

^b GAZIOSMANPASA UNIVERSITY   (Turkey)

^c MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Allium cepa; FRAP; Phenolic; Red onion; Scale color; TEAC; White onion; Yellow onion

Indexed keywords

ANTIOXIDANT; COMMERCIAL SPECIES; CULTIVAR; CULTIVATION; HERB; PHENOLIC COMPOUND; POLYMORPHISM;

ALLIUM ATRORUBENS; ALLIUM CEPA; EPINEPHELUS AENEUS; EPINEPHELUS AWOARA; EPINEPHELUS MORIO;

EID: 73749086117     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2009.11.007     Document Type: Article

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