Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS-Reference-Cited by-同舟云学术

Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS

Published:2022-06 Issue: Volume:162 Page:113410
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rinaldo Dominique^ORCID,Sotin Hélène,Pétro Dalila,Le-Bail Gildas,Guyot Sylvain

Funder

Regional Council Guadeloupe

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Mémento de la statistique agricole;Agreste,2018

4. Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product;Akissoé;Journal of Agricultural and Food Chemistry,2005

5. Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory Coast;Amani N'Guessan;Journal of the Science of Food and Agriculture,2004

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