Changes in scopoletin concentration in cassava chips from four varieties during storage

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2344-2347

  Gnonlonfin, Benoit Gj ^a,b,d   Gbaguidi, Fernand ^c   Gbenou, Joachim D ^b   Sanni, Ambaliou ^b   Brimer, Leon ^d  

^a Program of Agricultural and Food Technology   (Benin)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

^c Centre of Scientific Research and Techniques in Benin   (Benin)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Benin; Cassava roots; Chips; Scopoletin; Wound response

Indexed keywords

SCOPOLETIN; WATER;

ARTICLE; BENIN; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MANIHOT; PLANT ROOT;

BENIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAST FOODS; FOOD HANDLING; MANIHOT; PLANT ROOTS; SCOPOLETIN; WATER;

MANIHOT ESCULENTA;

EID: 80052622382     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4465     Document Type: Article

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