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

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	Structural Carbohydrate Differences and Potential Source ofDietary Fiber of Onion (Allium cepa L.) Tissues
	LAURA JAIME; ESPERANZA MOLLA; ALMUDENA FERNA NDEZ; MARIA A. MARTIN-CABREJAS; FRANCISCO J. LOPEZ-ANDREU; ROSA M. ESTEBAN
	2002
发表期刊	J. Agric. Food Chem
卷号	50 期号:0 页码:122-128
关键词	Onion (AL.ium Cepa L.) Dietary Fiber Structural Carbohydrates Tissues Byproducts
语种	英语
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/53067
专题	共享文献
推荐引用方式 GB/T 7714	LAURA JAIME,ESPERANZA MOLLA,ALMUDENA FERNA NDEZ,et al. Structural Carbohydrate Differences and Potential Source ofDietary Fiber of Onion (Allium cepa L.) Tissues[J]. J. Agric. Food Chem,2002,50(0):122-128.
APA	LAURA JAIME,ESPERANZA MOLLA,ALMUDENA FERNA NDEZ,MARIA A. MARTIN-CABREJAS,FRANCISCO J. LOPEZ-ANDREU,&ROSA M. ESTEBAN.(2002).Structural Carbohydrate Differences and Potential Source ofDietary Fiber of Onion (Allium cepa L.) Tissues.J. Agric. Food Chem,50(0),122-128.
MLA	LAURA JAIME,et al."Structural Carbohydrate Differences and Potential Source ofDietary Fiber of Onion (Allium cepa L.) Tissues".J. Agric. Food Chem 50.0(2002):122-128.