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Journal of Food Quality
Volume 2017, Article ID 6873651, 9 pages
https://doi.org/10.1155/2017/6873651
Research Article

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces

1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
2Horticulture Research Center (CRA-ORT), Via Cavalleggeri 25, 84098 Pontecagnano Faiano, Italy
3Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Napoli, Italy

Correspondence should be addressed to Donatella Albanese; ti.asinu@esenablad

Received 25 July 2016; Revised 25 October 2016; Accepted 7 November 2016; Published 15 January 2017

Academic Editor: Amy Simonne

Copyright © 2017 Loredana Liguori et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Loredana Liguori, Rosa Califano, Donatella Albanese, Francesco Raimo, Alessio Crescitelli, and Marisa Di Matteo, “Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces,” Journal of Food Quality, vol. 2017, Article ID 6873651, 9 pages, 2017. https://doi.org/10.1155/2017/6873651.