Effects of different household cooking methods on the biological properties of Chinese yam
Lingxiao Gong, Linlin Hu, Dannin Feng, Jingwen Chi, Bohan Wang, Jing Wang
Topics & Concepts
SteamingDiosgeninFood scienceChemistryAllantoinAntioxidantDPPHDigestion (alchemy)Cooking methodsDioscoreaBiochemistryChromatographyOrganic chemistryAlternative medicinePathologyMedicinePhytochemical Studies and BioactivitiesPhytochemical and Pharmacological StudiesMicrobial Metabolites in Food Biotechnology