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Food and Beverages > Food > Dietary Carbohydrates > Starch
Physiological Phenomena > Diet, Food, and Nutrition > Food > Dietary Carbohydrates > Starch
Carbohydrates > Dietary Carbohydrates > Starch
... > Technology, Industry, and Agriculture > Manufactured Materials > Biomedical and Dental Materials > Polymers > Biopolymers > Glucans > Starch
... > Chemical Actions and Uses > Specialty Uses of Chemicals > Biomedical and Dental Materials > Polymers > Biopolymers > Glucans > Starch
Macromolecular Substances > Polymers > Biopolymers > Glucans > Starch
Carbohydrates > Polysaccharides > Glucans > Starch

Término preferido

Starch  

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Tipo

  • mesh:Descriptor

Definición

  • Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants. starch

Concepto genérico

Conceptos específicos

Conceptos relacionados

Etiquetas alternativas

  • 9005-25-8

En otras lenguas

  • Amidon

    francés

  • 9005-25-8
  • Starch

URI

http://data.loterre.fr/ark:/67375/JVR-TZR5WZXX-1

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