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Effect of processing on major flavonoids in processed onions, green beans, and peas

Ewald, Catarina ; Fjelkner-Modig, Stina ; Johansson, Katarina ; Sjöholm, Ingegerd LU and Åkesson, Björn LU (1999) In Food Chemistry 64(2). p.231-235
Please use this url to cite or link to this publication:
author
; ; ; and
organization
publishing date
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
2025-10-14 10:52:35
@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}},
}