Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 6 (2009), p. C475-C480 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01122cab#a22003974c#4500 | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents |
| 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 |
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| 650 | # | 4 | |a Aminoácidos |
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| 653 | # | # | |a Pungencia |
| 653 | # | # | |a Precursor del sabor |
| 653 | # | # | |a Aminoácidos libres |
| 700 | 1 | # | |a Lee, Eun Jin |
| 700 | 1 | # | |a Yoo, Kil Sun |
| 700 | 1 | # | |a Jifon, John |
| 700 | 1 | # | |a Patil, Bhimanagouda S. |
| 773 | 0 | # | |t Journal of food science |g v. 74, no. 6 (2009), p. C475-C480 |
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