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Browning in processed yams: peroxidase or polyphenol oxidase?

โœ Scribed by Ferdinand C Chilaka; Sabinus Eze; Clement Anyadiegwu; Peter O Uvere

Book ID
102430764
Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
103 KB
Volume
82
Category
Article
ISSN
0022-5142

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