Effect of temperature on soluble invertase activity, and glucose, fructose and sucrose status of onion bulbs (Allium cepa) in store

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 4, 2004, Pages 325-331

  Benkeblia, Noureddine ^a   Onodera, Shuichi ^a   Yoshihira, Taiki ^a   Kosaka, Shinichi ^a   Shiomi, Norio ^a  

^a RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BETA FRUCTOFURANOSIDASE; CARBOHYDRATE; FRUCTOSE; GLUCOSE; SUCROSE;

ARTICLE; CATABOLISM; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME DEGRADATION; FOOD COMPOSITION; FOOD STORAGE; FRESH WEIGHT; NONHUMAN; NUTRIENT CONTENT; ONION; STEADY STATE; TEMPERATURE SENSITIVITY;

BETA-FRUCTOFURANOSIDASE; FOOD ANALYSIS; FOOD PRESERVATION; FRUCTOSE; GLUCOSE; NUTRITIVE VALUE; ONIONS; SUCROSE; TEMPERATURE;

ALLIUM; ALLIUM CEPA;

EID: 4644301743     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480412331290512     Document Type: Article

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