Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44294| Title: | Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity | Authors: | Moscetti, Roberto Raponi, F. Monarca, Danilo Bedini, G. Ferri, S. Massantini, Riccardo |
Journal: | INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY | Issue Date: | 2019 | URI: | http://hdl.handle.net/2067/44294 | DOI: | 10.1111/ijfs.13951 |
| Appears in Collections: | A1. Articolo in rivista |
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