Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-801X
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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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
- Urheber
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Lasekan, Ola
Teoh, Li Shing
- Beteiligte Personen und Organisationen
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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
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
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Beteiligte
- Lasekan, Ola
- Teoh, Li Shing
- SpringerLink (Online service)
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