Food and Nutrition Sciences
Vol.7 No.7(2016), Paper ID 67494, 15
pages
DOI:10.4236/fns.2016.77059
Variation for Health-Enhancing Compounds and Traits in Onion (Allium cepa L.) Germplasm
E. Marina Insani, Pablo F. Cavagnaro, Virginia M. Salomón, Leandro Langman, María Sance, Adriana A. Pazos, Fernando O. Carrari, Olga Filippini, Laura Vignera, Claudio R. Galmarini
INTA, Biotechnology Institute, Hurlingham, Argentina
CONICET, Buenos Aires, Argentina
INTA, Food Technology Institute, Hurlingham, Argentina
INTA, Food Technology Institute, Hurlingham, Argentina
Cuyo National University, Mendoza, Argentina
INTA, Food Technology Institute, Hurlingham, Argentina
INTA, Biotechnology Institute, Hurlingham, Argentina
Luján National University, Luján, Argentina
Luján National University, Luján, Argentina
INTA, EEA La Consulta, La Consulta, Argentina
Copyright © 2016 E. Marina Insani, Pablo F. Cavagnaro, Virginia M. Salomón, Leandro Langman, María Sance, Adriana A. Pazos, Fernando O. Carrari, Olga Filippini, Laura Vignera, Claudio R. Galmarini 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
Insani, E. , Cavagnaro, P. , Salomón, V. , Langman, L. , Sance, M. , Pazos, A. , O. Carrari, F. , Filippini, O. , Vignera, L. and Galmarini, C. (2016) Variation for Health-Enhancing Compounds and Traits in Onion (
Allium cepa L.) Germplasm.
Food and Nutrition Sciences,
7, 577-591. doi:
10.4236/fns.2016.77059.