Listar Departamento de Bromatología y Tecnología de los Alimentos por autor "1e6e40e8-7de8-4140-982b-cc61fe8c9430"
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Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions (Allium cepa var. aggregatum)
Moreno-Rojas, José Manuel; Moreno-Ortega, Alicia; Ordóñez, José Luis; Moreno-Rojas, Rafael; Pérez-Aparicio, Jesús; Pereira-Caro, Gema (Elsevier, 2018)Black onion, a new derived product from fresh onion, has been developed by processing (aging) fresh shallot onion in a temperature- and humidity-controlled room without using any artificial additives. The aim of this study ...