Potassium and its effect on the content of polyphenols in onion (Allium cepa L.)

Petra Kavalcová, Judita Bystrická, Tomáš Tóth, Beáta Volnová, Miriama Kopernická, Ľuboš Harangozo
2015 Journal of Microbiology, Biotechnology and Food Sciences  
Keywords: Onion (Allium cepa L.), total polyphenols, antioxidant activity, potassium
doi:10.15414/jmbfs.2015.4.special3.74-77 fatcat:ihdkrv2q5rf2je6veggtnty3zm