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Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes

✍ Scribed by Cantos, Emma; Tudela, Juan Antonio; Gil, María Isabel; Espín, Juan Carlos

Book ID
126135468
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
136 KB
Volume
50
Category
Article
ISSN
0021-8561

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