AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS
- 1 November 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (6), 648-657
- https://doi.org/10.1111/j.1365-2621.1957.tb17524.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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