Published in
Wiley, Journal of Food Processing and Preservation, 2(45), 2020
DOI: 10.1111/jfpp.15173
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The effect of oven drying on bioactive compounds, antioxidant activity and phenolic compounds of white and red‐skinned onion slices
Journal article published in 2020 by
Ahmad Mohammad Salamatullah 
,
Nurhan Uslu ,
Mehmet Musa Özcan ,
Mohammed Saeed Alkaltham ,
Khizar Hayat
,
Nurhan Uslu ,
Mehmet Musa Özcan ,
Mohammed Saeed Alkaltham ,
Khizar Hayat
This paper is made freely available by the publisher.
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