Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop

Autor: Tomás Lafarga, Gloria Bobo, Josep Sabaté, Lorena Zudaire, Joan Casals, Silvia Sans, Joan Simó

Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c780937b123f8d40759797cf57306e1c