Chemical characterization of Chinese chive seed (Allium tuberosum Rottl.)

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 693-697

  Hu, Guohua ^a,b   Lu, Yanhua ^a   Wei, Dongzhi ^a  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b SHANGHAI NORMAL UNIVERSITY   (China)

Author keywords

Allium tuberosum; Characterization; Chemical; Chinese chive seeds

Indexed keywords

ARGININE; ESSENTIAL AMINO ACID; FATTY ACID; ISOLEUCINE; LINOLEIC ACID; LINOLENIC ACID; LYSINE; METHIONINE; MINERAL; NICOTINIC ACID; OIL; OLEIC ACID; RIBOFLAVIN; THIAMINE; TRYPTOPHAN; UNSATURATED FATTY ACID;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHINESE; CHIVE; FOOD COMPOSITION; GARLIC; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY;

ALLIUM SCHOENOPRASUM; ALLIUM TUBEROSUM;

EID: 33646569107     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.045     Document Type: Article

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