Impact of various vacuum degrees during grinding and on the quality characteristics of the onion: color, antioxidant activities, quercetin, and quercetin glucoside compounds
- Authors:
- Kyo-Yeon Lee
- Sung- Gil Choi
- Reference:
- Food Bioscience
- 2025
- 63
- 105680
- DOI:
- 10.1016/j.fbio.2024.105680