Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea Cayenensis-Rotundata Cv. “Zrèzrou”
International Journal of Current Microbiology and Applied Sciences
doi 10.20546/ijcmas.2017.611.489
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Date
November 10, 2017
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Excellent Publishers