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. 2012 Aug 25;51(10):2535–2543. doi: 10.1007/s13197-012-0776-y

Fig. 1.

Fig. 1

Changes in moisture, allantoin, starch, total sugars, reducing sugars, amylase activities and protein of Chinese yam tubers during storage at ambient conditions and at cold temperature and packaged conditions.(■) at ambient conditions (10 °C to 18 °C); (▲) at cold temperature and packaged conditions (n = 3)