The objective of this work was to determine the fructan and fructooligosaccharide (FOS) content of different onion tissues in order to evaluate the potential use of onion by-products from the food industry as a source of FOS and fructans. Assays with two methods were carried out to optimise the extr
β¦ LIBER β¦
Differences in Fructan Content and Synthesis in Some Allium Species
β Scribed by B. Darbyshire and R. J. Henry
- Book ID
- 124426572
- Publisher
- John Wiley and Sons
- Year
- 1981
- Tongue
- English
- Weight
- 683 KB
- Volume
- 87
- Category
- Article
- ISSN
- 0028-646X
- DOI
- 10.2307/2432213
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