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المساهمون: Department of Agronomy and Horticulture, University of Nebraska [Lincoln], University of Nebraska System-University of Nebraska System, Plant and Soil Sciences, University of Delaware [Newark], Institut de Recherche en Horticulture et Semences (IRHS), Université d'Angers (UA)-Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Animal and Food Sciences, Texas Tech University [Lubbock] (TTU), Animal Science, Universita degli Studi di Padova, AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA)-Université d'Angers (UA)
المصدر: Journal of Food Composition and Analysis
Journal of Food Composition and Analysis, Elsevier, 2005, 18 (6), pp.571-581. ⟨10.1016/j.jfca.2004.03.027⟩مصطلحات موضوعية: Heat-stability, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, alimentation humaine, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, Flavonols, Quercetin monoglucoside, 030309 nutrition & dietetics, Flavonoid, Phytochemicals, préparation des aliments, incidence des traitements, quercetin, oignon, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Glucoside, Botany, human feeding, quercetine, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Food science, chemical concentration, onion, [SDV.BDD]Life Sciences [q-bio]/Development Biology, Legume, chemistry.chemical_classification, Flavonoids, 0303 health sciences, propriété organoleptique, biology, Liliaceae, activité antioxydante, analyse chromatique, Quercetin diglucoside, 04 agricultural and veterinary sciences, organoleptic traits, biology.organism_classification, 040401 food science, concentration chimique, chemistry, Polyphenol, allium cepa, Allium, Quercetin, composition alimentaire, Food Science
