Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues

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	Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues
	LAURA JAIME ; ESPERANZA MOLLA ; ALMUDENA FERNANDEZ ; MAR A A. MARTN-CABREJAS ; FRANCISCO J. LOPEZ-ANDREU ; ROSA M. ESTEBAN
	2002
发表期刊	J. Agric. Food Chem.
期号	50 页码:122−128
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/17360
专题	共享文献
推荐引用方式 GB/T 7714	LAURA JAIME,ESPERANZA MOLLA,ALMUDENA FERNANDEZ,et al. Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues[J]. J. Agric. Food Chem.,2002(50):122−128.
APA	LAURA JAIME,ESPERANZA MOLLA,ALMUDENA FERNANDEZ,MAR A A. MARTN-CABREJAS,FRANCISCO J. LOPEZ-ANDREU,&ROSA M. ESTEBAN.(2002).Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues.J. Agric. Food Chem.(50),122−128.
MLA	LAURA JAIME,et al."Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues".J. Agric. Food Chem. .50(2002):122−128.