Various cooking methods and the flavonoid content in onion
2001
Ioku, K. (Osaka Univ. of Education, Kashiwabara (Japan)) | Aoyama, Y. | Tokuno, A. | Terao, J. | Nakatani, N. | Takei, Y.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 78-83
Language
English
Note
Summary (En)
1 table; 4 fig.; 29 ref.
Type
Summary
2005-05-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]