Variation in the Quercetin Content in Different Colored Onions (Allium cepa L.)

Authors:
Bhimanagouda S. Patil Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

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Leonard M. Pike Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

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Kil Sun Yoo Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

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Article Category:
Research Article
Online Publication Date:
Nov 1995
Page(s):
909–913
Volume/Issue:
Volume 120: Issue 6
DOI:
https://doi.org/10.21273/JASHS.120.6.909
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Received:
08 Mar 1995
|
Accepted:
06 Jul 1995
|
Published print:
01 Jan 1995
Received:
08 Mar 1995
|
Accepted:
06 Jul 1995
|
Published print:
01 Jan 1995
Received:
08 Mar 1995
|
Accepted:
06 Jul 1995
|
Published print:
01 Jan 1995
Bhimanagouda S. Patil Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

Search for other papers by Bhimanagouda S. Patil in
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,
Leonard M. Pike Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

Search for other papers by Leonard M. Pike in
Google Scholar Close
, and
Kil Sun Yoo Vegetable Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843

Search for other papers by Kil Sun Yoo in
Google Scholar Close
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Cover Journal of the American Society for Horticultural Science
Journal of the American Society for Horticultural Science
Issue Date:
01 Jan 1995
Online ISSN:
2327-9788
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