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Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review

M R Pérez-Gregorio1, J Regueiro, J Simal-Gándara

  • 1a Institute of Advanced Chemistry of Catalonia (IQAC) , Spanish National Research Council (CSIC) , Jordi Girona 18-26 , E-08034 , Barcelona , Spain.

Critical Reviews in Food Science and Nutrition
|February 7, 2014
PubMed

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