Structural carbohydrate differences and potential source of dietary fiber of onion (Allium cepa L.) tissues

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 122-128

  Jaime, L ^a   Molla E ^a   Fernandez A ^a   Martin Cabrejas M A ^a   Lopez Andreu J ^a   Esteban, R M ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Byproducts; Dietary fiber; Onion (Allium cepa L.); Structural carbohydrates; Tissues

Indexed keywords

CARBOHYDRATE; CELLULOSE; NITROGEN; POLYSACCHARIDE;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMISTRY; DIETARY FIBER; FOOD ANALYSIS; FOOD COMPOSITION; HYDROLYSIS; METHODOLOGY; NONHUMAN; ONION; PLANT LEAF; SOLUBILITY; STRUCTURE ANALYSIS;

ALLIUM; ALLIUM CEPA;

CARBOHYDRATES; DIETARY FIBER; FOOD ANALYSIS; NITROGEN; ONIONS; PLANT LEAVES; POLYSACCHARIDES; SOLUBILITY; SUPPORT, NON-U.S. GOV'T;

EID: 0036006631     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010797t     Document Type: Article

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