Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder

Food Bioscience - Tập 36 - Trang 100630 - 2020
Guihun Jiang1, Karna Ramachandraiah2, Zhaogen Wu1, Shanji Li1, Jong‐Bang Eun3
1School of Public Health, Jilin Medical University, FengMan District, Jilin, 132013, China
2Department of Food Science & Biotechnology, Sejong University, Seoul, 05006, South Korea
3Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186, South Korea

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