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Evaluation of carbon dioxide elevation on phenolic compounds and antioxidant activity of red onion (Allium cepa L.) during postharvest storage.
Gouda, Mostafa; Nassarawa, Sanusi Shamsudeen; Gupta, S Dutta; Sanusi, Nassarawa Isma'il; Nasiru, Mustapha Muhammad.
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  • Gouda M; College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, PR China; Department of Nutrition & Food Science, National Research Centre, Dokki, Giza, 12622, Egypt. Electronic address: mostafa-gouda@zju.edu.cn.
  • Nassarawa SS; Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano, P.M.B.3011, Kano State, Nigeria. Electronic address: snsanusi.fst@buk.edu.ng.
  • Gupta SD; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India.
  • Sanusi NI; Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Federal University Dutsin-Ma, Kankara-Katsina Road, Nigeria.
  • Nasiru MM; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China.
Plant Physiol Biochem ; 200: 107752, 2023 Jul.
Article en En | MEDLINE | ID: mdl-37224628
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cebollas / Antioxidantes Idioma: En Revista: Plant Physiol Biochem Asunto de la revista: BIOQUIMICA / BOTANICA Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cebollas / Antioxidantes Idioma: En Revista: Plant Physiol Biochem Asunto de la revista: BIOQUIMICA / BOTANICA Año: 2023 Tipo del documento: Article