مقالة · مجلة · 2002

Browning in processed yams: peroxidase or polyphenol oxidase?

Ferdinand Chiemeka Chilaka, Sabinus Oscar Onyebuchi Eze, Clement Anyadiegwu, Peter Orji Uvere

Journal of the Science of Food and Agriculture

• وصول مغلق

انتقل إلى الناشر10.1002/jsfa.1119