TINELLO, Federica; 						MIHAYLOVA, Dasha; 						LANTE, Anna.
 Valorization of onion extracts as anti-browning agents.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 3, n. 1, p. 16-21, mar. 2020.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/87" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/87</a>&gt;. Date accessed: 09 aug. 2020.
doi: <a href="https://doi.org/10.30721/fsab2020.v3.i1.87">https://doi.org/10.30721/fsab2020.v3.i1.87</a>.