The Total Phenol and Antioxidant Properties in Taiwanese Yams and The Effects of Processing.
碩士 === 中國文化大學 === 生活應用科學研究所 === 91 === Browning is commonly observed in cut surfaces of yams. Tubers of some varieties are more sensitive to browning than others. It is a great deal of interest in which parameters are responsible for browning. This study was undertaken to attain the following aim...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/83707294827394300181 |