Ústav experimentální botaniky AV ČR, v. v. i.
poznáváme svět rostlin

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
Klíčová slova: Garlic; onions; bioactive compounds; antioxidant activity; boiling; blanching, frying;