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...
| Autores principales: | , , , , , , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/984 http://file.scirp.org/pdf/FNS_2016062015171720.pdf https://doi.org/10.4236/fns.2016.77059 |
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