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

Tarih

Yazarlar

Katircioglu, Beyza

Navruz\\-Varli, Semra

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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