Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Journal article

Peer reviewed

Barbara A Rasco, Xiaonan Lu, Jun Wang, Hamzah M Al-Qadiri, Carolyn F Ross, Joseph R Powers and Juming Tang

Food Chemistry, Vol.129(2), pp.637-644

2011

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Title: Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Creators: Barbara A Rasco - Washington State University
Xiaonan Lu - Washington State University
Jun Wang - Northwest A&F University
Hamzah M Al-Qadiri - University of Jordan
Carolyn F Ross - Washington State University
Joseph R Powers - Washington State University
Juming Tang - Washington State University
Publication Details: Food Chemistry, Vol.129(2), pp.637-644
Identifiers: 996631925301851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article