Phytochemical Aspects of Onions - Allium cepa L.

dc.contributor.author	Perera, K.Sarath D
dc.contributor.author	Theeshya Dulmini, A. D
dc.date.accessioned	2023-06-19T08:31:11Z
dc.date.available	2023-06-19T08:31:11Z
dc.date.issued	2023-06
dc.identifier.uri	http://ichemcdr.com:8080/xmlui/handle/123456789/238
dc.description	Guest Articles	en_US
dc.description.abstract	Onion (Allium cepa) is known as “Queen of the Kitchen” as it is an irreplaceable ingredient in most of the Asian cuisines [1]. Global production of onions is more than 90 million tons per year; China and India contribute around 50% to the global production.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Institue of Chemistry Ceylon	en_US
dc.relation.ispartofseries	40;2
dc.subject	Onions	en_US
dc.subject	Phytochemical Aspects	en_US
dc.title	Phytochemical Aspects of Onions - Allium cepa L.	en_US
dc.type	Article	en_US