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This page is a summary of: Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions ( Allium cepa var. aggregatum ), LWT, November 2018, Elsevier,
DOI: 10.1016/j.lwt.2018.07.032.
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