Institute of Experimental Botany AS CR
We are Discovering the Plant World

Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.

Gorinstein S., Leontowicz H., Leontowicz M., Namiesnik J., Najman K., Drzewiecki J., Cvikrová M., Martincová O., Trakhtenberg S.
JOURNAL AGRICULTURAL FOOD CHEMISTRY 56 : 4418-4426 , 2008
Keywords: Garlic; onions; bioactive compounds; antioxidant activity; boiling; blanching, frying;