Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

✍ Scribed by Eun-Ju Yang; Sang-In Kim; Sang-Yun Park; Han-Yeol Bang; Ji Hye Jeong; Jai-Hyun So; In-Koo Rhee; Kyung-Sik Song

• Book ID: 116464219
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 694 KB
• Volume: 50
• Category: Article
• ISSN: 0278-6915
• DOI: 10.1016/j.fct.2012.03.065