Analysis of Allicin and Quercetin and Functional Food Development from Several Allium Vegetables
碩士 === 大同大學 === 生物工程學系(所) === 94 === The contents of Allicin and Quercetin in several Allium vegetables (garlic, green garlic, shallot, green onion, chives, scallion, leek, onion) were analyzed by HPLC. Onion bulbs (Allium cepa L.) have the highest allicin and the shallot bulbs (Allium cepa L. Aggre...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85442385308979716332 |