Enzymic browning and free tyrosine in potatoes as affected by level of treatment with pentachloronitrobenzene
- 1 November 1969
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 17 (6) , 1412-1413
- https://doi.org/10.1021/jf60166a025
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: