Polyphenolase Activity as a Primary Cause in Darkening of Boiled Potatoes
Author:
Affiliation:
1. University of Wisconsin
Publisher
American Association for the Advancement of Science (AAAS)
Subject
Multidisciplinary
Reference1 articles.
1. Clagett, C. O., Jour. Agr. Research 62: 349 (1941).
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