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

Concepedia

Publication | Closed Access

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

63

Citations

17

References

2012

Year

Eun Ju Yang, Sang‐In Kim, Sang-Yun Park, Han Yeol Bang, Ji Hye Jeong, Jai-Hyun So, In‐Koo Rhee, Kyung‐Sik Song

Food and Chemical Toxicology

BotanyMedicineVitro Antioxidative EffectPhytochemicalAllium CepaPharmacologyPhytochemistryPolyphenolicsOxidative StressQuercetin Content

References

	Year	Citations

Page 1

Page 1