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

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dc.contributor.authorKatircioglu, Beyza
dc.contributor.authorNavruz\\-Varli, Semra
dc.date.accessioned2025-10-16T15:13:02Z
dc.date.issued2024
dc.identifier.doi10.3389/fnut.2024.1350534
dc.identifier.otherWOS:001261261000001
dc.identifier.urihttps://openaccess.acibadem.edu.tr/handle/11443/5727
dc.publisherFRONTIERS MEDIA SA
dc.sourceFRONTIERS IN NUTRITION
dc.subjectonion \\(Allium cepa L.\\)
dc.subjectgarlic \\(Allium sativum L.\\)
dc.subjectleek \\(Allium porrum L.\\)
dc.subjectphenolic compounds
dc.subjectpreparation
dc.subjectcooking
dc.subjectAllium vegetables
dc.subjectbioactive molecules
dc.titleEffects of different preparation and cooking processes on the bioactive molecules of Allium vegetables
dc.typeReview

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