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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.) nork Arrazola-Paternina, Guillermo, Alvis-Bermúdez, Armando, García-Mogollon, Carlos

    Argitaratua 2016
    Online


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