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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 effort to elucidate their aroma chemistry as...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | BMC Chem |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer International Publishing
2019
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6921554/ https://ncbi.nlm.nih.gov/pubmed/31891159 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-019-0650-3 |
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