Associationmodel-written summary

Browning corresponded to reduced a* values in yam, ranging from 4.29 to -1.86.

A claim from Control of Browning of Yam (Dioscorea rotundata) and Sweet potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygiumnn aromaticum) · 2017

Associationobservedoriginal resultnegativemeasured

Claim · model-written summary

Browning corresponded to reduced a* values in yam, ranging from 4.29 to -1.86.

Taxon
yame0
Organ / stage
yam samplese0
Outcome
“a*” valuese0
Direction
decreasee0
Value
4.29 to -1.86e0

Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier

Verbatim

e0

“browning was also associated to a decrease in the “a*” values for all the samples, which ranged from 4.29 to -1.86 for yam samples”

✓ located verbatim in the source · abstract, characters 741–871

Title

Control of Browning of Yam (Dioscorea rotundata) and Sweet potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygiumnn aromaticum)

G. O. Adegoke; A. O. Odebadeu; M. O. Afolabi Journal of Food Industry 2017. doi:10.5296/jfi.v1i1.12277

Other claims from this paper (5)

Record rev-772b1c46aae6b341261a8d5cad693e863e3f934afa0f5c1d362fdc073a347fa1 · schema claims-v0.9 · position 3 in the model’s answer