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

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 · 2012 · 63 citations · 17 references

Concepts

References

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