Work

Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients

Year: 2024

Type: article

Source: Acta Alimentaria

DOI: 10.1556/066.2023.00278

Authors: V. Vichaibun, T. Sophonnithiprasert

Institution: Rangsit University

Language: English

Topic: Garlic and Onion Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Rangsit University

OpenAlex ID: W4398207267

FWCI: 0.423

Cites: 34

Cited by: 2

Related to: 10