Comparison of textural and compositional attributes of green and white asparagus produced under commercial conditions

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-9

  Papadopoulou, Parthena P ^a   Siomos, Anastasios S ^a   Dogras, Constantinos C ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Ascorbic acid; Asparagus officinalis L.; Composition; Fiber; Texture; Total phenols

Indexed keywords

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 18644384568     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040349.75894.40     Document Type: Article

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