Effects of storage temperatures on the antioxidative activity and composition of yam

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 618-623

  Chou, Su Tze ^a   Chiang, Been Huang ^b   Chung, Yun Chin ^a   Chen, Pei Chun ^c   Hsu, Cheng Kuang ^c  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Antioxidative activity; Composition; Storage temperature; Yam

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; SCAVENGER; SUGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; DECOMPOSITION; DIETARY FIBER; FOOD COMPOSITION; MEASUREMENT; MICROORGANISM; PLANT TUBER; ROOM TEMPERATURE; SHELF LIFE; STORAGE TEMPERATURE; YAM;

DIOSCOREA ALATA;

EID: 33645830076     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.039     Document Type: Article

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