Fig. 3From: Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)Inhibitory effects of furans towards hexanal oxidation at the end of a 30 days storage period. The corresponding concentrations for 50 fold, 20 fold, tenfold, and fivefold are provided in Table 2. CRY concentration of compound in roasted yamBack to article page