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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