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Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying

Alice Cattivelli, Adele Di Lorenzo, Angela Conte, Serena Martini, Davide Tagliazucchi

2022Journal of Food Composition and Analysis26 citationsDOIOpen Access PDF

Topics & Concepts

ChemistryFood scienceQuercetinDeep fryingHydrolysisDigestion (alchemy)ChromatographyAntioxidantOrganic chemistryPhytochemicals and Antioxidant ActivitiesGarlic and Onion StudiesPostharvest Quality and Shelf Life Management
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying | Litcius