{"title":"环境条件对安第斯山小红花低聚果糖含量保存的影响","authors":"David Juan Ramos Huallpartupa","doi":"10.24966/fsn-1076/100077","DOIUrl":null,"url":null,"abstract":"he storage conditions required by the fresh yacon were determined and the content of fructooligosaccharides was preserved in amounts similar to those harvested. The variety under study was \"Ch’ecche Llajum\". The storage of the fresh yacon was carried for 60 days, in conditioned chambers of: temperature, relative humidity and light intensity.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"21 1","pages":"1-6"},"PeriodicalIF":0.0000,"publicationDate":"2020-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect Of Environmental Conditions On The Conservation Of The Fructooligosaccharide Content Of Smallanthus Sonchifolius In The Andes\",\"authors\":\"David Juan Ramos Huallpartupa\",\"doi\":\"10.24966/fsn-1076/100077\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"he storage conditions required by the fresh yacon were determined and the content of fructooligosaccharides was preserved in amounts similar to those harvested. The variety under study was \\\"Ch’ecche Llajum\\\". The storage of the fresh yacon was carried for 60 days, in conditioned chambers of: temperature, relative humidity and light intensity.\",\"PeriodicalId\":12403,\"journal\":{\"name\":\"Food Science and Nutrition\",\"volume\":\"21 1\",\"pages\":\"1-6\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24966/fsn-1076/100077\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100077","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect Of Environmental Conditions On The Conservation Of The Fructooligosaccharide Content Of Smallanthus Sonchifolius In The Andes
he storage conditions required by the fresh yacon were determined and the content of fructooligosaccharides was preserved in amounts similar to those harvested. The variety under study was "Ch’ecche Llajum". The storage of the fresh yacon was carried for 60 days, in conditioned chambers of: temperature, relative humidity and light intensity.
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