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Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop.
Sans, Silvia; Bobo, Gloria; Zudaire, Lorena; Lafarga, Tomás; Sabaté, Josep; Casals, Joan; Simó, Joan.
Afiliação
  • Sans S; Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain.
  • Bobo G; Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain.
  • Zudaire L; Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain.
  • Lafarga T; Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain.
  • Sabaté J; Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Spain.
  • Casals J; Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain.
  • Simó J; Miquel Agustí Foundation, Campus Baix Llobregat, Castelldefels, Spain.
J Sci Food Agric ; 99(11): 4985-4992, 2019 Aug 30.
Article em En | MEDLINE | ID: mdl-30977139
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Raízes de Plantas / Culinária / Cebolas Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Raízes de Plantas / Culinária / Cebolas Idioma: En Ano de publicação: 2019 Tipo de documento: Article