CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED PROCESSED VEGETABLES

被引：25

作者：

HERRANZ, J ^{[1
]}

VIDALVALVERDE, C ^{[1
]}

ROJASHIDALGO, E ^{[1
]}

机构：

[1] UNIV AUTONOMA MADRID,FAC MED,SEGURIDAD SOCIAL,CTR NACL INVEST MED QUIRURG,CLIN PUERTA HIERRO,MADRID 35,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14847.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：274 / 275

页数：2

共 15 条

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