(Q84769626)

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Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content

scientific article published on 23 August 2012

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22881190

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10 February 2020

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Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content (English)

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22881190

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22881190%20AND%20SRC:MED&resulttype=core&format=json

10 February 2020

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22881190

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10 February 2020

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Pablo F Cavagnaro

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1

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22881190

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23 August 2012

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10 February 2020

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Journal of Agricultural and Food Chemistry

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22881190

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60

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22881190

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issue

35

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22881190

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8731-8737

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10.1021/JF301793B

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Europe PubMed Central

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22881190

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22881190%20AND%20SRC:MED&resulttype=core&format=json

retrieved

10 February 2020

PubMed publication ID

22881190

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Europe PubMed Central

PubMed publication ID

22881190

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22881190%20AND%20SRC:MED&resulttype=core&format=json

(Q84769626)

Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content

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