Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy Academic Article uri icon

Overview

publication date

  • November 15, 2011

has restriction

  • Copyright 2015 - Thomson Reuters. All rights reserved. You may not reproduce or redistribute this data in whole or in part without the written consent of Thomson Reuters.

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Additional Document Info

start page

  • 637

end page

  • 644

volume

  • 129

issue

  • 2