Ren, Feiyue <br/><br/>
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2020 
 - 108953 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.108953  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diet<br/>Flavonoids--analysis<br/>Flavonols--analysis<br/>Food Handling--methods<br/>Food Storage--methods<br/>Freeze Drying<br/>Glucosides--analysis<br/>Humans<br/>Hydroxybenzoates--analysis<br/>Onions--chemistry<br/>Plant Extracts--analysis<br/>Quercetin--chemistry