Phytochemical Aspects of Onions - Allium cepa L
| dc.contributor.author | Perera K. Sarath D, Theeshya Dulmini A.D | |
| dc.date.accessioned | 2025-02-22T06:57:00Z | |
| dc.date.available | 2025-02-22T06:57:00Z | |
| dc.date.issued | 2023-06 | |
| dc.description | 45 - 49 | |
| 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. | |
| dc.identifier.uri | https://dr.ichemc.ac.lk/handle/123456789/276 | |
| dc.language.iso | en | |
| dc.publisher | Institute of Chemistry Ceylon | |
| dc.relation.ispartofseries | 40; 2 | |
| dc.subject | Phytochemical Aspects of Onions - Allium cepa L | |
| dc.subject | Onions | |
| dc.subject | - Allium cepa L | |
| dc.title | Phytochemical Aspects of Onions - Allium cepa L | |
| dc.type | Article |