Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-801X
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata) ; volume:13 ; number:1 ; day:19 ; month:12 ; year:2019 ; pages:1-8 ; date:12.2019
BMC chemistry ; 13, Heft 1 (19.12.2019), 1-8, 12.2019
- Creator
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Lasekan, Ola
Teoh, Li Shing
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s13065-019-0650-3
- URN
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urn:nbn:de:101:1-2020040819320941959517
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:49 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Lasekan, Ola
- Teoh, Li Shing
- SpringerLink (Online service)
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