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- W2328762162 abstract "Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p" @default.
- W2328762162 created "2016-06-24" @default.
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- W2328762162 date "2015-02-28" @default.
- W2328762162 modified "2023-09-26" @default.
- W2328762162 title "Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion" @default.
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- W2328762162 doi "https://doi.org/10.7318/kjfc/2015.30.1.086" @default.
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