{"title":"Optimization of Preparation Technology of Purple Yam Slices by Response Surface Methodology and Study of Its Antioxidant Activity","authors":"Zexuan Huang, Hui Li, Keren Agyekumwaa Addo, Yigang Yu, Xinglong Xiao","doi":"10.1007/s40011-024-01598-0","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":20587,"journal":{"name":"Proceedings of the National Academy of Sciences, India Section B: Biological Sciences","volume":"79 15","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the National Academy of Sciences, India Section B: Biological Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s40011-024-01598-0","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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