Published September 21, 2018
| Version v1
Journal article
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Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity
Authors/Creators
- 1. University of Tuscia
Description
This is a preprint (pre-peer reviewed) version of the final paper: "Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity". International Journal of Food Science and Technology, Volume54, Issue2, February 2019, Pages 403-411.
https://doi.org/10.1111/ijfs.13951
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Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity.pdf
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