Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm

Autor: Insani, Ester Marina, Cavagnaro, Pablo Federico, Salomón, Virginia María, Langman, Leandro Ezequiel, Sance, Maria Mirta, Pazos, Adriana Alejandra, Carrari, Fernando Oscar, Filippini de Delfino, Olga Susana, Vignera, Laura, Galmarini, Claudio Romulo

Publikováno v: Food and Nutrition Sciences, 7 (7) : 577-591 (2016)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e8e0ee5a45ff9ef1e725d5bbad3d7d50
http://file.scirp.org/pdf/FNS_2016062015171720.pdf