Flavonoids changes in fresh-cut onions during storage in different packaging systems
Rosa Pérez-GregórioNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, SpainM.S. Garcı́a-FalcónNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, SpainJesús Simal‐GándaraNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain
2010en
ABI
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