Changes in the structure and antioxidant properties of onions by high pressure treatment
Abstract
Onions have
Maintenance work is planned from 09:00 BST to 12:00 BST on Saturday 28th September 2024.
During this time the performance of our website may be affected - searches may run slowly, some pages may be temporarily unavailable, and you may be unable to access content. If this happens, please try refreshing your web browser or try waiting two to three minutes before trying again.
We apologise for any inconvenience this might cause and thank you for your patience.
* Corresponding authors
a
Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
E-mail:
jovazgu@upvnet.upv.es
Fax: +34 96387 7363
Tel: +34 96387 7393
b
Department of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL-CSIC-UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, E-28049 Madrid, Spain
E-mail:
mpilar.cano@csic.es
Fax: +34 91001 7905
Tel: +34 91001 7900
c
Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
E-mail:
ancos@ictan.csic.es
Fax: +34 91549 3627
Tel: +34 91549 2300
Onions have
J. L. Vázquez-Gutiérrez, L. Plaza, I. Hernando, C. Sánchez-Moreno, A. Quiles, B. de Ancos and M. P. Cano, Food Funct., 2013, 4, 586 DOI: 10.1039/C3FO30253A
To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.
If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.
If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.
Read more about how to correctly acknowledge RSC content.
Fetching data from CrossRef.
This may take some time to load.
Loading related content