"
The Preparation of Preserved Shallot Powders and a Pilot Study of the Antioxidative Effect of Their Aqueous Extracts on the Formation of Hydroxyl Radical Species"
written by Ji-Yuan Liang, An-Chi Hsu, Xin-Yu Lan, Kuan-Yu Chen, Po-Shuan Chen, Wei-Ming Chou, Kuei-Yan Liou, Dung-Yu Peng, Jeu-Ming P. Yuann,
published by
Open Journal of Applied Sciences,
Vol.2 No.4, 2012
has been cited by the following article(s):
[1]
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Effect of low temperature storage on the postharvest quality of minimally processed shallot (Allium ascalonicum L.)
Acta Horticulturae,
2017
DOI:10.17660/ActaHortic.2017.1152.19
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