Effect of processing on major flavonoids in processed onions, green beans, and peas
(1999) In Food Chemistry 64(2). p.231-235
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/7d9a86e6-2d99-4e76-b359-988444b21502
- author
- Ewald, Catarina ; Fjelkner-Modig, Stina ; Johansson, Katarina ; Sjöholm, Ingegerd LU and Åkesson, Björn LU
- organization
- publishing date
- 1999-02
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Chemistry
- volume
- 64
- issue
- 2
- pages
- 5 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:0032889913
- ISSN
- 1873-7072
- DOI
- 10.1016/S0308-8146(98)00136-8
- language
- English
- LU publication?
- yes
- id
- 7d9a86e6-2d99-4e76-b359-988444b21502
- date added to LUP
- 2019-06-26 12:50:42
- date last changed
- 2023-12-03 18:05:02
@article{7d9a86e6-2d99-4e76-b359-988444b21502, author = {{Ewald, Catarina and Fjelkner-Modig, Stina and Johansson, Katarina and Sjöholm, Ingegerd and Åkesson, Björn}}, issn = {{1873-7072}}, language = {{eng}}, number = {{2}}, pages = {{231--235}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Effect of processing on major flavonoids in processed onions, green beans, and peas}}, url = {{http://dx.doi.org/10.1016/S0308-8146(98)00136-8}}, doi = {{10.1016/S0308-8146(98)00136-8}}, volume = {{64}}, year = {{1999}}, }