Antioxidant Activities and Taste Qualities of Fresh Onions Produced in Minamishimabara City, Nagasaki, Japan

Autor:	Maho Morikawa, Masahiro Yuasa, Yoshihiko Akao, Mihoko Tominaga, Momoe Iwami, Koji Kawabeta
Rok vydání:	2020
Předmět:	Marketing Taste Antioxidant Taste quality General Chemical Engineering medicine.medical_treatment medicine Food science Biology Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 26:167-175
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.26.167
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ffd732a8aef457604bdee27351f56cb4 https://doi.org/10.3136/fstr.26.167 Zobrazit plný text záznamu