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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 8
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Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

Soon-Mi ShimDepartment of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
,
Ha-Lim YiDepartment of Food Science and Technology, Ewha Womans University, Seoul, South Korea
&
Young-Suk KimDepartment of Food Science and Technology, Ewha Womans University, Seoul, South KoreaCorrespondence[email protected]
Pages 835-838 | Published online: 10 Mar 2011

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