Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2522-8307
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves ; volume:46 ; number:1 ; day:26 ; month:11 ; year:2022 ; pages:1-12 ; date:12.2022
Bulletin of the National Research Centre / al- Markaz al-Qaumī li-'l-Buḥūṭ; 46, Heft 1 (26.11.2022), 1-12, 12.2022
- Urheber
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Yuasa, Masahiro
Ueno, Mayuko
Kawabeta, Koji
Morikawa, Maho
Uemura, Momoe
Matsuzawa, Tetsuhiro
Tominaga, Mihoko
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1186/s42269-022-00958-y
- URN
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urn:nbn:de:101:1-2023020721095522413978
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
Datenpartner
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Beteiligte
- Yuasa, Masahiro
- Ueno, Mayuko
- Kawabeta, Koji
- Morikawa, Maho
- Uemura, Momoe
- Matsuzawa, Tetsuhiro
- Tominaga, Mihoko
- SpringerLink (Online service)
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