Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
Background: The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted efort to elucidate their aroma chemistry as w...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
BioMed Central
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81030/1/AROMA.pdf http://psasir.upm.edu.my/id/eprint/81030/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6921554/ |
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