Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables

Tarih

Yazarlar

Katircioglu, Beyza

Navruz\\-Varli, Semra

DOI No

10.3389/fnut.2024.1350534

Diğer Tanımlayıcı No

WOS:001261261000001

Yayınevi

FRONTIERS MEDIA SA

Anahtar kelimeler

onion \\(Allium cepa L.\\), garlic \\(Allium sativum L.\\), leek \\(Allium porrum L.\\), phenolic compounds, preparation, cooking, Allium vegetables, bioactive molecules

URI

https://openaccess.acibadem.edu.tr/handle/11443/5727

Koleksiyonlar

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