Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2522-8307
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
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
- Creator
-
Yuasa, Masahiro
Ueno, Mayuko
Kawabeta, Koji
Morikawa, Maho
Uemura, Momoe
Matsuzawa, Tetsuhiro
Tominaga, Mihoko
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1186/s42269-022-00958-y
- URN
-
urn:nbn:de:101:1-2023020721095522413978
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:49 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Yuasa, Masahiro
- Ueno, Mayuko
- Kawabeta, Koji
- Morikawa, Maho
- Uemura, Momoe
- Matsuzawa, Tetsuhiro
- Tominaga, Mihoko
- SpringerLink (Online service)
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