Biochemical Origin of Browning during the Processing of Fresh Yam (Dioscorea spp.) into Dried Product-Reference-Cited by-同舟云学术

Biochemical Origin of Browning during the Processing of Fresh Yam (Dioscorea spp.) into Dried Product

Published:2005-03-05 Issue:7 Volume:53 Page:2552-2557
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Akissoe Noël¹,Mestres Christian¹,Hounhouigan Joseph¹,Nago Mathurin¹

Affiliation:

1. Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01BP 526 Cotonou, Bénin, and CIRAD-CA, Program Cultures Alimentaires, TA 70/16, 73 Avenue JF Breton, 34398 Montpellier Cedex 5, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040265n

Reference35 articles.

1. Participation of Amadori rearrangement products and carbonyl compounds in oxygen-dependent browning of soy sauce

2. Bitterness of Dioscorea cayenensis

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