Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

RAFAEL MORENO ROJAS2026-01-292026-01-29202010.1016/j.foodchem.2019.1259582-s2.0-85076354080https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31114Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceChanges in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’research article