Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

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Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Background: The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted efort to elucidate their aroma chemistry as w...

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Bibliographic Details
Main Authors:	Lasekan, Ola, Teoh, Li Shing
Format:	Article
Language:	English
Published:	BioMed Central 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/81030/ http://psasir.upm.edu.my/id/eprint/81030/1/AROMA.pdf

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