Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions
- Author
- RODRIGUES, A. S1 ; PEREZ-GREGORIO, M. R2 ; GARCIA-FALCON, M. S2 ; SIMAL-GANDARA, J2 ; ALMEIDA, D. P. F3
[1] Escola Superior Agrária de Ponte de Lima, Mosteiro de Refoios, Refoios do Lima, 4990-706 Ponte de Lima, Portugal
[2] Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain
[3] Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 823, 4150-180 Porto, Portugal - Source
Food chemistry. 2010, Vol 124, Num 1, pp 303-308, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Allium cepa Anthocyanins Flavonols Growing season Metereological conditions
- Keyword (fr)
- Allium cepa Anthocyane Antioxydant Cultivar Flavonoïde Oignon Rouge Saison Flavonol dérivé Angiospermae Liliaceae Légume Monocotyledones Pigment Polyphénol Spermatophyta
- Keyword (en)
- Allium cepa Anthocyanin Antioxidant Cultivar Flavonoid Onion Red Season Angiospermae Liliaceae Vegetables Monocotyledones Pigments Polyphenol Spermatophyta
- Keyword (es)
- Allium cepa Antocianina Antioxidante Cultivar Flavonoide Cebolla Rojo Estación Angiospermae Liliaceae Hortalizas Monocotyledones Pigmento Polifenol Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23247485
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.06.037 
https://dx.doi.org/10.1016/j.foodchem.2010.06.037
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