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

Catarina Ewald, Stina Fjelkner-Modig, Katarina Johansson, Ingegerd Sjöholm, Björn Åkesson

Research output: Contribution to journal › Article › peer-review

Subject classification (UKÄ)

@article{7d9a86e62d994e76b359988444b21502,

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

author = "Catarina Ewald and Stina Fjelkner-Modig and Katarina Johansson and Ingegerd Sj{\"o}holm and Bj{\"o}rn {\AA}kesson",

year = "1999",

month = feb,

doi = "10.1016/S0308-8146(98)00136-8",

language = "English",

volume = "64",

pages = "231--235",

journal = "Food Chemistry",

issn = "1873-7072",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Effect of processing on major flavonoids in processed onions, green beans, and peas

AU - Ewald, Catarina

AU - Fjelkner-Modig, Stina

AU - Johansson, Katarina

AU - Sjöholm, Ingegerd

AU - Åkesson, Björn

PY - 1999/2

Y1 - 1999/2

U2 - 10.1016/S0308-8146(98)00136-8

DO - 10.1016/S0308-8146(98)00136-8

M3 - Article

SN - 1873-7072

VL - 64

SP - 231

EP - 235

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -