Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity

Roberto Moscetti, Flavio Raponi, Danilo Monarca, Giacomo Bedini, Serena Ferri, Riccardo Massantini
  • International Journal of Food Science & Technology, September 2018, Wiley
  • DOI: 10.1111/ijfs.13951

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http://dx.doi.org/10.1111/ijfs.13951

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