Estimating the prevalence of polyphenolic compounds in onions (Allium cepa L.) and their products

  • Lachowicz S
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Abstract

Some of the authors of this publication are also working on these related projects: Quality of well water from the Podkarpacie region [Jakość wód studziennych z terenu Podkarpacia] View project Bioactive compounds in cranberry fruits View project ABSTRACT Keywords: Onions (Allium cepa L.), mild pickles, syrup, polyphenols, ultra performance liquid chromatography (UPLC)

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Lachowicz, S. (2015). Estimating the prevalence of polyphenolic compounds in onions (Allium cepa L.) and their products. Journal of Microbiology, Biotechnology and Food Sciences, 04(03), 213–216. https://doi.org/10.15414/jmbfs.2014-15.4.3.213-216

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