Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Allium cepa L. remains the most cultivated Allium species in Morocco and around the world. With the purpose of making the first biochemical characterization of Moroccan onions, several biochemical components have been measured in eleven onion ecotypes. Onions were collected as seeds from different g...

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Bibliographic Details
Main Authors: Amal Brahimi, Mohamed El Ouardi, Amal Kaouachi, Abdelhakim Boudboud, Lhoussain Hajji, Hassan Hajjaj, Hamid Mazouz
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/2103151
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