Showing Publication (FERRERES 1996)
Ferreres F., Gil M.I., Tomas-Barberan F.A. (1996) Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films. Food Research International 29:389-395
Abbreviation: FERRERES 1996
Food Composition
This publication was used to obtain 9 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1.94 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 1.10 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 12.90 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 7.40 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 56.96 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 0.46 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 0.00 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 2.68 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |
| 34.18 mg/100 g FW | Red onion - Edible parts - Shredded - Morado de Amposta | no | 1 |