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January 1, 2001Journal of Nutritional Science and VitaminologyOpen Access

Various Cooking Methods and the Flavonoid Content in Onion.

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Authors

KIKana IokuTokyo University of AgricultureYAYuka AoyamaChubu UniversityATAyaka TOKUNOOsaka Kyoiku University

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Cite This Study

Ioku et al. (2001) studied this question.

synapsesocial.com/papers/6a82de1f1d8eddfbf50f7897https://doi.org/10.3177/jnsv.47.78
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