Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage
Onions (<i>Allium cepa</i> L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3707 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|