Enzymic browning and free tyrosine in potatoes as affected by pentachloronitrobenzene

• 1 January 1968
• journal article
• research article
• Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
• Vol. 16  (1) , 25-27
• https://doi.org/10.1021/jf60155a019

Abstract

Keywords

• ENZYME