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Browning in processed yams: peroxidase or polyphenol oxidase? · Peerford

Article · Journal · 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

Closed access

Go to the publisher 10.1002/jsfa.1119

Citations: 22from other works
Field-weighted impact: 0.861.00 is the world average for its field and year
Among its field: 81st percentileby citations, against works of its field and year
Authors: 4from 1 institution

Authors

4 authors

Ferdinand Chiemeka ChilakaFirst authorCorresponding
- University of Nigeria (NG)
as printed: Ferdinand C Chilaka
Sabinus Oscar Onyebuchi Eze
- University of Nigeria (NG)
as printed: Sabinus Eze
Clement Anyadiegwu
- University of Nigeria (NG)
Peter Orji UvereSenior author
- University of Nigeria (NG)
as printed: Peter O Uvere

Country

Nigeria

Fields

A work can sit in several, each with a score

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