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

食品科技研究所Chou, S. T.S. T.ChouChiang, B. H.B. H.ChiangChung, Y. C.Y. C.ChungChen, P. C.P. C.ChenCheng-Kuang Hsu2009-12-092018-06-292009-12-092018-06-292006-08http://ntur.lib.ntu.edu.tw//handle/246246/173991135326 bytesapplication/pdfen-US[SDGs]SDG6Effects of storage temperatures on the antioxidative activity and composition of yam.journal article10.1016/j.foodchem.2005.06.0392-s2.0-33645830076http://ntur.lib.ntu.edu.tw/bitstream/246246/173991/1/2006_Effects-of-storage-temperatures-on-the-antioxidative-activity-and-composition-of-yam.pdf