Sweet Potato Dehydration, Properties of Polyphenolases Causing Discoloration of Sweet Potatoes during Processing
- 1 June 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (6), 553-555
- https://doi.org/10.1021/jf60064a009
Abstract
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