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Onion skin waste ups antioxidant activity in bread, finds study
date:Jan 09, 2013
A study published in the journal Food Chemistry by Gawlik-Dziki et al.found that dried and ground onion skins could be used at 3% levels to replace wheat flour, upping the presence of quertin, an antioxidant which guards against cell damage and has anti-inflammatory properties.



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12/23 21:09