The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.
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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
The effect of ultraviolet trea ...... mally processed potato slices.
@en
type
label
The effect of ultraviolet trea ...... mally processed potato slices.
@en
prefLabel
The effect of ultraviolet trea ...... mally processed potato slices.
@en
P2093
P2860
P1476
The effect of ultraviolet trea ...... mally processed potato slices.
@en
P2093
Li Shing Teoh
Noranizan Mohd Adzahan
Ola Lasekan
P2860
P2888
P304
P356
10.1007/S13197-016-2275-Z
P577
2016-07-26T00:00:00Z