Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | info:eu-repo/semantics/article |
| Language: | Inglés |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/984 http://file.scirp.org/pdf/FNS_2016062015171720.pdf https://doi.org/10.4236/fns.2016.77059 |
Similar Items: Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
- Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception
- Dataset on absorption spectra and bulb concentration of phenolic compounds that may interfere with onion pyruvate determinations
- Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
- Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
- Analysis of phenolic compounds in onion nectar by miniaturized off-line solid phase extraction-capillary zone electrophoresis
- Is the Nectar Sugar Content the Key to Improving Onion and Bunching Onion Seed Yield?