Open AccessBlack Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts
Author(s) -
Yaru Yang,
Yang-Kyun Park
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.3.310
Subject(s) - dpph , chemistry , browning , antioxidant , allium , black tea , food science , botany , biology , organic chemistry
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