Enzymic browning and free tyrosine in potatoes as affected by pentachloronitrobenzene
Authors:
- James P. SweeneyJSJames P. Sweeney
- P. A. SimandlePSP. A. Simandle
- 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