HITHAMANI, G.; SRINIVASAN, K. Bioaccessibility of Polyphenols from Onion (<i>Allium cepa</i>) as Influenced by Domestic Heat Processing and Food Acidulants. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 53, n. 4, p. 391–404, 2016. DOI: 10.21048/ijnd.2016.53.4.8398. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/8398. Acesso em: 28 apr. 2024.