Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception
Guardado en:
| Publicado en: | Food science and technology international |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Food science and technology international v. 13, no. 6 (2007), p. 447-453 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Food science and technology international |
| LEADER | 00837cab#a22002894c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID098262 | ||
| 003 | OAG | ||
| 008 | 090512s2007 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Cavagnaro, Pablo F. |
| 245 | 1 | 0 | |a Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Cebolla |
| 650 | # | 4 | |a Allium cepa |
| 650 | # | 4 | |a Calentamiento |
| 650 | # | 4 | |a Sabor |
| 650 | # | 4 | |a Aroma |
| 650 | # | 4 | |a Piruvatos |
| 653 | # | # | |a Pungencia |
| 700 | 1 | # | |a Sance, M. M. |
| 700 | 1 | # | |a Galmarini, Claudio R. |
| 773 | 0 | # | |t Food science and technology international |g v. 13, no. 6 (2007), p. 447-453 |
| 999 | # | # | |a Clara |
