Work

Effect of processing on major flavonoids in processed onions, green beans, and peas

Year: 1999

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(98)00136-8

Authors: Catarina Ewald, Stina Fjelkner-Modig, Katarina Johansson, Ingegerd Sjöholm, Björn Åkesson

Institutions: Lund University, Nestlé (Sweden)

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2014050862

FWCI: 3.411

Cites: 25

Cited by: 228

Related to: 10