Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Effect of Culinary Practices on Phenolic Compound Content and Antioxidant Activity of Organically and Conventionally Grown Onion Bulbs
Authored by
Virginie Marie Dakéné
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.
Abdoulaye Sérémé
Department of Natural Substances/ Institute for Research in Applied Sciences and Technologies, Ouagadougou, Burkina Faso.
Kabakdé Kabore
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph Ki-Zerbo, Ouagadougou, Burkina Faso and Laboratory of Food Science and Technology and Nutrition (LABSTAN), Food Technology Department, Institute for Research in Applied Science and technology (IRSAT), Regional Direction of the West (DRO/Bobo-dioulasso), Bobo-dioulasso, Burkina Faso.
Frédéric Anderson Konkobo
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.
Balamoussa Santara
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.
Kiswendsida Abdou Muller Compaoré
Laboratory of Food Science and Technology and Nutrition (LABSTAN), Food Technology Department, Institute for Research in Applied Science and technology (IRSAT), Regional Direction of the West (DRO/Bobo-dioulasso), Bobo-dioulasso, Burkina Faso.
Mamoudou Hama Dicko
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.