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Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity

VII International Symposium on Edible Alliaceae

Main Authors: Soto Vargas, Verónica Carolina, Gonzalez, Roxana Elizabeth, Sance, Maria Marta, Galmarini, Claudio Romulo
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: 2018
Subjects:
Ajo
Cebolla
Compuesto Orgánico del Azufre
Espectrofotometria
Radicales Libres
Antioxidantes
HPLC
Antioxidants
Free Radicals
Spectrophotometry
Onions
Garlic
Online Access:http://hdl.handle.net/20.500.12123/2800
https://doi.org/10.17660/ActaHortic.2016.1143.39
Summary:VII International Symposium on Edible Alliaceae

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