For these reasons, the onion has been widely researched for its antioxidant functions and antimicrobial properties
against pathogenic microorganisms (Albishi, John, Al-Khalifa, &Shahidi, 2013; Lee, Jung, & Kim, 2012).
For these reasons, the onion has been widely researched for its antioxidant functions and antimicrobial propertiesagainst pathogenic microorganisms (Albishi, John, Al-Khalifa, &Shahidi, 2013; Lee, Jung, & Kim, 2012).
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