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

Resource

Food Chem.,98, p.618

Journal

Food Chem

Journal Issue

98

Pages

61-8

Date Issued

2006-08

Date

2006-08

Author(s)

Chou, S. T.

Chung, Y. C.

Chen, P. C.

Cheng-Kuang Hsu

DOI

URI

SDGs

[SDGs]SDG6

Type

journal article

File(s)

Name

2006_Effects-of-storage-temperatures-on-the-antioxidative-activity-and-composition-of-yam.pdf

Size

132.15 KB

Format

Adobe PDF

Checksum

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