Effect of boiling on yellow onion quercetin (glucosides
Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0027_effect-of-boiling-on-yellow-onion-quercetin-glucosides.php |