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    Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)

    Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) per Arrazola-Paternina, Guillermo, Alvis-Bermúdez, Armando, García-Mogollon, Carlos

    Publicat 2016
    Online


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