Study of enzyme activities and compositions of DaSan yam tuber during storage
碩士 === 靜宜大學 === 食品營養研究所 === 94 === Abstract The purposes of this study were to investigate the changes of physicochemical properties and enzymatic activity of yam tubers during storage. The analysis of physicochemical properties included starch content, free sugar content, textural and color p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/etcyk4 |